Since finding this recipe last spring, I have made it at least a dozen times and have given the pecans as part of my Christmas baking presents this month. Today I was in a hurry and inadvertently made a couple of changes which made the pecans even more delicious. I left out the water. Instead, I just coated the pecans with the whisked egg white (I use the ziplock bag method). Then I cooked them at 275 degrees for an hour. These changes made them exceptionally crunchy and wonderful.
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Since finding this recipe last spring, I have made it at least a dozen times and have given...