New Orleans Sugary Treat

1. 1

   Beat egg white with small amount of water until it forms a cream.

2. 2

   With your fingers work in the sugar until it forms a smooth paste.

3. 3

   Roll a small piece of this. Place between two pecan halves, then lightly roll in the paste, flattening the pecan somewhat.

4. 4

   The coating outside must be very, very light so that the delicate brown of the pecan meat shows through.

5. 5

   Set the pecans to dry.

6. 6

   Once dry they are ready to be served.

* Per serving · 4 servings · Values may vary.

No additional tips available.