New Orleans Sugary Treat - cooking recipe

Ingredients

1 lb. pecan halves
1 egg white
5/8 cup confectioner's sugar
water

Preparation

Beat egg white with small amount of water until it forms a cream.
With your fingers work in the sugar until it forms a smooth paste.
Roll a small piece of this. Place between two pecan halves, then lightly roll in the paste, flattening the pecan somewhat.
The coating outside must be very, very light so that the delicate brown of the pecan meat shows through.
Set the pecans to dry.
Once dry they are ready to be served.