1. Heat oven to 300°.
2. Mix egg white and pecan halves in medium bowl until pecans are coated and sticky.
3. Mix remaining ingredients sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1 inch.
4. Bake uncovered about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store in airtight container at room temperature up to 3 weeks.
NUTRITION FACTS: 1/4 Cup Calories 210 (Calories from Fat 160) Fat 18g (Saturated 1g) Cholesterol 2mg Sodium 5mg Carbohydrate 12g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 4% DIET EXCHANGES: 1 Starch 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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