2 large egg whites
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sugar
1/2 cup butter for dairy, melted (use margarine for pareve)
1 pound pecan halves
1. Preheat oven to 325 F. Grease cookie sheet.
2. Beat whites until stiff. Combine cinnamon, salt and sugar and add to whites.
3. Fold in melted butter or margarine and pecans. Spread mixture on sheet and bake 15 minutes.
4. Turn nuts over and toast on other side, about 15 minutes. Watch carefully to avoid burning.
Any leftover glazed pecans may be frozen in a plastic bag.