1 pound pecan or walnut halves
1 egg white
1 t. cold water
1/2 c. sugar
1/4 t. salt
1/4 t. cumin
zest of 2 limes or lemons (I use limes)
Beat egg white and water until frothy and not in stiff peaks. Mix separately sugar, salt, cumin, and then add to egg white mixture. Stir in nuts. Add in zest and mix to evenly coat. Pour onto a butter jellyroll pan. Bake at 225 for 1 hour turning every 15 minutes. They are much more delicious than they sound!
Tuesday, December 14, 2010
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