Jim Vorheis 1 ts Cold water
1 Egg white
1 lb Large pecan halves
1 c Sugar
1 ts Ground cinnamon
1 ts Salt
Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet. Bake at 225 F for 1 hour. Stir occasionally. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis