1 large egg white (about 2 tablespoons), at room temperature
1/4 cup loosely packed light brown sugar
1/2 teaspoon vanilla extract
2 cups Zenobia Mammoth Pecans
1/4 cup sweetened coconut flakes, optional
Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
Place the egg white in a medium sized stainless steel bowl and whisk until
frothy. Add the brown sugar and vanilla and stir until smooth. Add the pecans
and the coconut, if desired, and stir until well coated. Pour the mixture onto
the prepared baking sheet and arrange in a single layer. Set aside at least 30
minutes and up to two hours. Transfer to the oven and bake, stirring
occasionally, for 1 hour. Immediately loosen the nuts with a spatula and set
aside to cool.
