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<RecipeList>
<Recipe recipeId="251">
<RecipeHeader>
<RecipeTitle>Sugar-coated Pecans</RecipeTitle>
<Category>Newsgroups|Nuts|Sweets</Category>
<NbPersons>4</NbPersons>
</RecipeHeader>
<IngredientList>
<Ingredient id="313" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="19.439999" included="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>egg white</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="786" quantity="2.0" unit="cup" comment="halves" defaultState="true" weightGram="99.0" included="true">
<IngredientQuantity>2 cups</IngredientQuantity>
<IngredientItem>pecan halves</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1508" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="201.59999" included="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="743" quantity="2.0" unit="tsp" comment="ground" defaultState="true" weightGram="2.2666667" included="true">
<IngredientQuantity>2 teaspoons</IngredientQuantity>
<IngredientItem>ground cinnamon</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Johnson
In a bowl, beat egg white until foamy. Add pecans and toss until
well coated. Combine sugar and cinnamon; sprinkle over pecans and
toss to coat.  Spread in a single layer on an ungreased baking
sheet. Bake at 300&apos;F for 30 minutes or until browned. Cool on waxed
paper.  Yield: 3 cups.
</RecipeText>
</Recipe>
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