• 4 egg whites
  • 1/2 cup sherry or champagne
  • 2 cups sugar
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 8 cups pecan halves


Preheat oven to 250 degrees F. Spray two (15x10x1-inch) baking pans with nonstick coating spray. In a large bowl, whisk egg whites until beaten. Add champagne, sugar and salt. Whisk until blended. Add spices and nuts, stirring until coated. Spread on baking pans. Bake at 250 degrees for 1 to 1 1/2 hours until coating is absorbed and pecans appear dry, stirring occasionally to prevent sticking. Remove from pans at once and cool on wax-paper-lined racks separating pecans into a single layer with two forks. Store at room temperature in airtight container.

Servings 0