This recipe calls for pecans, but you can substitute any kind of nut you prefer.
INGREDIENTS
4 egg, whites only
1/2 a cup of champagne or ginger ale
2 tsp of salt
2 tsp of cinnamon
1 tsp of ground ginger
2 cups of sugar
8 cups of pecan halves
COOKING INSTRUCTIONS
- Preheat the oven to 250 F
- Spray two (15x10x1-inch) baking pans with nonstick coating spray.
- Separate eggs and in a large bowl whisk egg whites.
- Add 1/2 a cup of champagne or ginger ale, salt, cinnamon, ground ginger, sugar and pecan halves.
- Now fold this together until the nuts are evenly coated.
- Spread the mixture out onto the baking pans.
- Bake at 250 degrees for 1 to 1 1/2 hours until the coating is absorbed and the pecans appear dry, stirring occasionally to prevent sticking.
- Separate the pecans into a single layer with two forks.
- When they are cooled store at room temperature in an airtight container.
