1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 egg white
3 cups whole pecans (walnuts, brazil nuts, almonds)

Preheat oven to 350°F. Combine sugar, cinnamon and salt. Whisk egg white until frothy and add the nuts. Toss until well coated. Add dry ingredients and stir well.

Spread nuts on a cookie sheet lined with foil, in a single layer.

Bake for 20 minutes.

Cool and store in an airtight container. Can be frozen.

Submitted by: Michele Miller