Recipe courtesy of Louisiana Cookin' magazine. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Yields 2 cups of candied pecans.

Ingredients:

1 egg white
1 teaspoon water
2 cups pecan halves
1/4 cup sugar
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Directions:

Whisk together the egg white and water until soft peaks form. Stir in the pecans, coating thoroughly. Combine sugar, salt, and cayenne.

On a lightly greased baking sheet, spread out pecans. Sprinkle with sugar mixture and bake at 225º F for one hour, stirring occasionally. Cool, then store in an airtight container.

This recipe is part of our new partnership with Louisiana Cookin' magazine. If you subscribe to Louisiana Cookin' with the promotion code wwoz08, they will donate $5 of your subscription fee to WWOZ.