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Sugar Coated Pecans
October 30, 2005

This recipe really is all that and worth the price of pecans. I halve the recipe when I make it but use an entire egg white, substitute vanilla for the water and use a bit more cinnamon than called for. I make sure that the pecans are all toasty and dried out before removing them from the oven because they are crunchier that way. YUM!

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