ake pan with parchment.
For the Cake: Place chocolate, butter
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300\u00b0 for 30 minutes or until browned. Cool on waxed paper.
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.
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.
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.
oamy. Add pecans and stir until nuts are coated with egg white
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.
Cook together the sugar and canned milk until a drop hardens when dropped into cold water.
Remove from heat.
Pour in the rum extract; mix well.
Pour in pecan halves; mix well to coat.
Pour coated pecans into a large, covered container containing the powdered sugar.
Shake well until all pecans are coated with sugar.
Store in an airtight container.
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.
Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well.
Add pecans, stirring well to coat. Remove from heat.
Spread coated pecans on a lightly greased 15\" x 10\" x 1\" jellyroll pan.
Bake at 325\u00b0 for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.
Beat egg white until foamy. Add pecans and toss well. Combine sugar and cinnamon. Sprinkle over pecans. Spread on ungreased baking sheet. Bake at 300 degrees for 30 minutes.
Mix sugar and sour cream in a heavy saucepan.
Cook over medium heat to 223\u00b0, using a candy thermometer.
Add vanilla and pecans.
Stir quickly to coat pecans.
Spread on wax paper to cool.
Store in airtight containers.
Cook as a syrup the sugar, orange juice, rind and salt to soft ball stage.
Stir well, then add nuts.
Stir until creamy.
Lift out pecans, one at a time, placing them on wax paper until dry.
Mix sugar, cinnamon and salt together.
Beat egg white and water until soft peaks form.
Add nuts to egg mixture and mix well.
Add sugar mixture.
Place on greased cookie sheet.
Bake at 250\u00b0 for 1 hour stirring every 15 minutes.
Toast pecans lightly in oven.
Cook as a syrup: sugar, orange juice, orange rind and salt.
Cook at 238\u00b0 to soft ball stage. Stir well.
Then add nuts, taking care not to break.
Stir until syrup begins to sugar.
Lift out pieces, one at a time.
Place on waxed paper.
In bowl, beat egg whites and water until fluffy.
Add nuts to bowl.
Combine sugar, salt and cinnamon.
Pour over moist nuts. Generously butter baking sheet.
Place nuts on sheet and separate them.
Bake at 300\u00b0 for 1 hour.
Boil first 4 ingredients until soft stage.
Drop in cold water, turn into ball-candy.
Take off heat.
Throw in pecans.
Drop on wax paper.
Melt butter in a 13 x 9 baking pan.
Combine sugar, flour, cinnamon, and salt, set aside.
Beat egg white until foamy, add vanilla. Stir in sugar mix and nuts and coat. Spread on a baking pan and bake at 250 for about 30 to 45 minutes, stirring every once in a while so that they don't stick -- .
Grease cookie sheet.
Mix all ingredients except nuts together.
Dip nuts into mixture and place on sheet.
Bake in 250\u00b0 oven for 30 minutes.