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from Peggy Plate 1-09
1 C. sugar
1/2 tsp. salt
1 large egg white
3 T. Grand Marnier, Kahlua, or any liqueur with a strong flavor
4 or more cups small pecan halves
1. Preheat oven to 325 degrees. Line a jelly roll pan with foil. Combine sugar and
salt in a small bowl. Set aside. Whisk egg white and liqueur in a large bowl. Add
pecans and stir to coat. Add sugar mixture and then stir thoroughly to blend.
Spread pecans in a single layer on prepared pan. Bake 20 -25 minutes until pecans
are toasted and crisp, stirring every 10 minutes. It will look as if all the coating
is coming off. Stir from the outside of the pan towards the center as the edges
brown faster. Watch closely as the sugar burns quickly. Remove pan from the oven
and immediately loosen nuts from foil. Cool on wax paper.
will keep for two weeks in an airtight container