Categories: Appetizers 
      Yield: 6 servings 
  
           Jim Vorheis                         1 c  Sugar 
      1 ts Cold water                          1 ts Ground cinnamon 
      1    Egg white                           1 ts Salt 
      1 lb Large pecan halves              
  
  Beat water and egg white until frothy.  Mix well with pecans. Combine 
  sugar, cinnamon and salt.  Mix well with pecans.  Spread on cookie sheet. 
  Bake at 225 F for 1 hour.  Stir occasionally. 
   
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis