Post by chief_cook2 on Oct 26, 2002 20:43:25 GMT -6
4 egg whites
1/2 cup sherry or champagne
2 cups sugar
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
8 cups pecan halves
Preheat oven to 250 degrees F. Spray two (15x10x1-inch) baking pans with nonstick coating spray. In a large bowl, whisk egg whites until beaten.Add champagne, sugar and salt. Whisk until blended. Add spices and nuts,stirring until coated. Spread on baking pans. Bake at 250 degrees for 1 to 1 1/2 hours until coating is absorbed and pecans appear dry, stirring occasionally to prevent sticking. Remove from pans at once and cool on wax-paper-lined racks separating pecans into a single layer with two forks. Store at room temperature in airtight container.