from Melissa
Hollingshaus
“After living near the center of Casa Grande, Arizona for most
of their married life, my grandparents bought a farm and moved to the country
in 1965. The first thing that my granddaddy planted was Pecan Trees—25 of
them. Knowing that it would take years before they produced a crop, he
cared for them and tended to them. My grandparents understood the value of
patience and securing a strong foundation.
The Pecan Trees provided more than shade…they provided life
lessons (as well as a delicious nut). My grandmother, over her lifetime,
shelled thousands of pounds of pecans. She shared her crop with neighbors,
friends, and of course family! We love pecans! This recipe is a celebration of
my beautiful grandmother! It reminds me of home and of the strength of
amazing women in my life!”
Sugar Coated Pecans
Ingredients:
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Directions:
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, stirring every
15 minutes.
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