For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
For dressing: combine all ingredients and refrigerate for 1 hour.
For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
Preparation time does not include cooking pecans.
Cook all ingredients except pecans to 230\u00b0 on candy thermometer. Add pecans and stir.
Pour out on waxed paper.
Break apart when cool.
Beat egg white very stiff.
Add rest of ingredients except pecans.
Then coat pecans with mixture.
Place on bake sheet. Bake at 250\u00b0 for 2 1/2 to 3 hours.
When cool, break apart.
Store in airtight container.
Put sugar in a pan (do not use Teflon).
Add water; stir and bring to a boil.
Reduce heat so that mixture boils, but not furiously.
Stir constantly until mixture forms a ball in cold water.
Add pecans, stirring gently.
Stir until evaporation reduces the liquid to zero and pecans crust.
Sprinkle vanilla over pecans.
Stir until pan and pecans are dry.
Spread pecans on a cold cookie sheet and let the mixture cool.
Makes about 1 pound.
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.
Stir pecans in a skillet with melted (salted) butter until thoroughly coated.
Stir constantly over medium heat for 3 minutes.
Set aside.
Beat egg whites, sugar, cinnamon and salt until stiff.
Mix pecans into egg mixture, stirring to coat all pecans.
Melt unsalted butter in 9 x 13-inch pan.
Bake pecans in pan 30 minutes at 325\u00b0.
Stir every 10 minutes.
Beat the egg white.
Mix together the remaining ingredients except pecans and blend into the egg white.
Mix pecans into the spice and egg white mixture.
Put in pan, spreading them out. Bake in oven for 35 minutes at 325\u00b0 and stir every 10 minutes.
Mix the egg white and water together, but do not beat.
Add pecans and stir until pecans are well coated.
Mix the sugar, nutmeg and cinnamon together and cover pecans with this mixture. Bake on buttered foil-lined pan at 350\u00b0 for about 30 minutes, stirring several times.
Makes 3 cups.
Mix all ingredients in saucepan.
Place on medium heat for 15 to 20 minutes (or until sugar starts sticking to pecans).
Pour out on wax paper (or greased platter).
Break apart when cool.
Beat egg white and water to a froth.
Mix dry ingredients. Dip pecans in egg white mixture; roll in sugar mixture.
Place on shallow pan and bake at 300\u00b0 for 30 to 45 minutes, stirring every 15 minutes.
Beat 2 egg whites and dash of salt until stiff.
Fold in 1 cup sugar.
Pour in pecans and mix well.
Melt 1 stick butter in 9 x 13-inch pan.
Put pecan mixture in butter and bake in 325\u00b0 oven for about 25 minutes, stirring every 10 minutes.
Set oven to 300\u00b0.
In 9 x 13-inch pan, toast nuts for 15 to 20 minutes.
Beat egg whites until foamy.
Add sugar and stir in pecans.
Melt butter in the 9 x 13-inch pan; add coated pecan mixture.
Roast 30 minutes more.
Stir every 10 minutes; cool and store in airtight container.
You may substitute walnuts.
Mix pecans with egg white (do not beat). Mix cinnamon with sugar and mix with nuts. Bake on cookie sheet at 350\u00b0 for 15 to 20 minutes.
Beat egg whites until foamy.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold in pecans.
Pour butter into a 15 x 10 x 1-inch jelly roll pan. Spread pecan mixture over butter.
Bake at 325\u00b0 for 30 minutes, stirring every 10 minutes.
Cool and store in an airtight container.
Yields 4 cups.
Preheat oven to 325 degrees.
Melt butter in 13 X 9 X 2 glass baking pan.
Beat egg whites, at room temperature, until soft peaks form.
Gradually add sugar and salt beating until very stiff.
Fold in pecans.
Spread mixture into melted butter.
Bake 30 to 35 minutes, stirring at 10 minute intervals, until butter is absorbed and coating is browned on nuts.
Remove and spread on wax paper to cool.
Store on air tight container.
Yield 3 1/2 cups.
Beat egg white and water until frothy.\tAdd pecans.
Mix together sugar, salt and cinnamon.\tAdd pecans and mix until nuts are coated.
Place on foil-lined jelly-roll pan and bake 1 hour at 235\u00b0.
Stir every 15 minutes.
Add salt to taste.
Cool completely.
Store in airtight container.
Mix together flour, vanilla and brown sugar; add to egg white. Add pecans and stir to coat.
Lay pecans on greased baking sheet and bake at 250\u00b0 for 30 minutes. Turn oven off and leave nuts in for additional 30 minutes.
Mix sugar and water in heavy pan.
Cook without stirring to soft ball stage; remove from heat.
Let stand 5 minutes.
Stir in orange rind, orange juice and salt.
Add pecans; stir until sugar begins to crystallize.
Turn out onto cold baking sheets. Separate nuts, using two forks.
Let harden.
Cook sugar, water and juice to soft-ball stage.
Add pecans and stir to coat.
Spread out to cool.
Beat egg white and water until frothy.
Add pecans.
Mix remaining ingredients and toss with pecans.
Bake at 250\u00b0 for an hour.
Stir occasionally.