“When I married my husband, Jimmy, I also married his family’s pecan recipe (win-win!). He grew up making these with his Mom and Nana a few weeks before Christmas. Every year, they make cases and cases of them, place them in Mason jars and gift them to friends and family. People look forward to these all year round and they couldn’t be easier! They are simple, thoughtful and absolutely delicious as a sweet-and-salty treat, chopped up on salads or just eaten by the Mason jar-ful!-- Jeanette
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Preheat oven to 325°F.
In a large mixing bowl, whisk egg white with a very small splash of water (We stick the bowl under the faucet and turn the water on and immediately off—if I had to guess, it’s about 1-2 tablespoons), until it just begins to foam. Add pecans and toss with a spatula to make sure the pecans are evenly coated with the egg white.