Heat oven to 300 degrees.
Liberally spray a baking sheet with cooking spray, such as Pam.
Beat egg white and water until foamy, not stiff.
Stir in pecans to coat.
Mix salt, sugar and cinnamon together and add to coated pecans.
Toss pecans until thoroughly coated.
Place coated pecans on cookie sheet.
Bake 30-35 minutes, TURNING EVERY 5-6 MINUTES (this is VERY important to the success of the recipe) Remove from oven and stir again before cooling.
Add water to egg white and beat until frothy. Add egg white mixture to pecans and stir until well coated.
Combine sugar, salt and cinnamon; sprinkle over pecans while stirring until the pecans are well coated.
Place coated pecans in a large, well-greased shallow pan. Dot generously with butter.
Bake at 300\u00b0 for 1 hour, stirring every 15 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven until fragrant and crisp, about 25 minutes.
Beat egg white and cold water in large bowl until frothy and toss in pecans; stir until coated.
Toss in remaining ingredients and stir until coated.
Place in oven on a buttered pan.
Bake at 225\u00b0 for 1 hour, stirring every 15 minutes.
Preheat oven to 275 degrees F (135 degrees C).
Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Preheat oven to 275.
Line a cookie sheet with wax paper and spray it with nonstick cooking spray.
Beat egg white until stiff.
Add brown sugar and vanilla and beat until smooth.
Mix in pecans and stir until evenly coated; pout on cookie sheet and spread out.
Bake for 10-15 minutes or until browned.
Boil until mixture spins a thread. Pour in 3 cups of pecans. Stir quickly until pecans are coated and just about to get hard. Pour out on tin foil.
Separate with a fork.
Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes.
Put water, sugar
and cinnamon in iron frypan, bring to a boil.
Put in pecans;
boil and stir until all liquid is out and nuts are dry and
coated
with a dry white look.
Pour out on a cookie sheet,
only
one
thickness.
Put in oven at 250\u00b0 for about 30 minutes;
stir
about 3 times.
Remove from oven; let cool.
Store in jars or plastic bags.
egrees.
To toast the pecans, place evenly on a cookie
Lightly toast pecans at 300\u00b0 for 10 minutes.
Combine sugar, water, cinnamon and salt.
Cook over low heat until mixture reaches soft ball stage.
Then add vanilla and pecans.
Cook until mixture starts to become dry.
Remove from heat and pour nuts on tray to separate and cool.
Mix sugar and cinnamon in a bowl.
Whip egg white in a separate bowl, put nuts into whipped egg white, then roll in sugar and cinnamon mixture.
Place on cookies sheet and bake at 300 degrees for 1 hour.
Be sure and stir pecans every 15 minutes.
Roast pecans 10 to 12 minutes at 300\u00b0.
In large saucepan, combine remaining ingredients.
Cook on high approximately 2 minutes, or until forms soft ball in water.
Remove from heat. Add pecans and stir by hand until sugared.
Pour out on wax paper and separate.
Beat egg whites until very stiff.
Beat in brown sugar and vanilla.
Stir in pecans.
Transfer coated pecans to greased pans. Bake at 250\u00b0 for 30 minutes.
Turn oven off and leave 30 minutes.
Mix sugar, cinnamon and salt. Beat egg white and cold water to a froth. Add pecans and cover well. Add egg coated pecans to cinnamon sugar. Spread on a buttered cookie sheet and bake at 250\u00b0 for 1 hour, stirring every 15 minutes. Cool and pack in closed cans.
Put all ingredients, but vanilla and pecans, in a saucepan. Cook until a ball forms when dropped in cold water.
Stir in vanilla and pecans.
Mix well and let cool.
Combine sugar, salt, cinnamon, nutmeg and cloves; set aside. Melt butter in a pan. In a small bowl, beat egg white and water until frothy; add pecans and coat well. Place coated pecans in pan with melted butter. Bake at 250\u00b0 until done.
Beat egg white until frothy and stir in 1 pound of pecans adding tablespoon of water. Mix together sugar, salt and cinnamon. Pour sugar mixture into coated pecans and stir.
Pour into greased shallow pan and bake in 300\u00b0 oven for 45 minutes to 1 hour. Stir every 15 minutes. Spread on wax paper and cool.
Melt butter in pot.
Add everything except pecans.
Heat to simmering, stirring constantly for about 5 minutes.
Add pecans. Pour onto baking sheet.
Bake in 350\u00b0 oven for 15 minutes. Transfer to wax paper to dry.
Beat sugar and salt into egg whites.
Stir in pecans and spread on a cookie sheet (sprayed with Pam).
Bake at 200\u00b0 or 225\u00b0 for 1 hour.