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Beer Nuts


1 Lb. raw redskins or Spanish, pecans or walnuts
1 egg white
1 tablespoon water
1 C. sugar
1 teaspoon salt
1/2 teaspoon cinnamon

Add water to egg white. Beat until foamy but not dry or stiff. Mix together sugar, salt and cinnamon. Stir nuts into egg white foam until well coated, then into sugar mixture. Bake on lightly greased cookie sheet flat at 300 degrees for 45 minutes. Stir every 15 minutes with spatula until kind of brown and crumbly but not real brown. Clean pans as soon as possible.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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