A Year-Round Guide to Franklin and Nantahala

½ teaspoon salt ½ cup sugar 1 teaspoon cinnamon 1 egg white 2 teaspoons cold water 1 quart pecans Preheat oven to 250° (no higher). Mix salt, sugar, and cinnamon

Madison County Championship Rodeo

½ teaspoon salt ½ cup sugar 1 teaspoon cinnamon 1 egg white 2 teaspoons cold water 1 quart pecans Preheat oven to 250° (no higher). Mix salt, sugar, and cinnamon

Rosemary and Goat Cheese Strata

½ teaspoon salt ½ cup sugar 1 teaspoon cinnamon 1 egg white 2 teaspoons cold water 1 quart pecans Preheat oven to 250° (no higher). Mix salt, sugar, and cinnamon

Baked Sugar Pecans

½ teaspoon salt
½ cup sugar
1 teaspoon cinnamon
1 egg white
2 teaspoons cold water
1 quart pecans

Preheat oven to 250° (no higher). Mix salt, sugar, and cinnamon together in a small bowl. Set aside. Beat egg white and water until stiff; pour in pecans, and mix well. Pour sugar mixture over pecans, and mix well so that mixture sticks to pecans. Pour pecans onto flat baking sheet in a single layer. Bake for 1 hour, stirring every 15 minutes. (If pecans are small, only bake for 45 minutes.)


Note: Recipes & Remember is no longer in print. 

print it

This story was published on Jul 29, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.