• 2 lbs. pecan or walnut halves
• 1 egg white
• 1 tsp. water
• 1 C. sugar
• 1 tsp. cinnamon
• 1 tsp. salt (I use less)
• 1/2 tsp. cocoa (I use more!)
• Cayenne pepper to taste (if desired)

Preheat oven to 325 degrees. Beat egg whites and water together. Stir in pecans and toss quickly. Mix together sugar, cinnamon, salt and cocoa. Pour over pecans and toss quickly. Pour pecans into a greased 9" x 14" baking pan. Bake 45 minutes, stirring every 10 minutes. Using spatula, loosen pecans immediately from the baking pan. Cool. Pecans can be stored up to two weeks in an airtight container.

Yield: 2 lb.