These nuts are wonderful eaten plain, over ice cream, or in cakes.
Combine the brown sugar and cinnamon in a stainless steel bowl and set aside.
Whisk the egg white in a separate bowl until frothy. Stir in the vanilla extract, the pecans, and then the reserved brown sugar mixture.
Spread the pecans evenly on a baking sheet and
© 1993 Emily Luchetti. All rights reserved.