Ingredients
1
egg white, slightly beaten
2
cups pecan or walnut halves
1/3
cup sugar
2
teaspoons ground cardamom
Preparation
Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix egg white and pecan halves until pecans are coated and sticky.
In small bowl, mix sugar and cardamom; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in pan.
Bake about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store tightly covered up to 3 weeks.
