And a special holiday bonus...

SPICED PECANS

Elizabeth Morfitt

1 egg white
1 tsp. cold water
1 lb. pecan halves
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon

Beat the egg white and water until frothy, but not stiff;  add pecans and mix lightly until each one is coated evenly.  Combine sugar, salt and cinnamon in a quart sized bowl;  mix together and add pecans.  Toss pecans lightly until they are covered with the sugar mixture.

Butter a 10 X 15 jelly roll pan and spread nuts evenly over the buttered surface.  Bake in a 225 oven for 1 hour, stirring every 15 minutes.  Remove and cool.

"These are delicious and elegant."