Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
189
Calories
7g
Protein
9g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ teaspoon grated whole nutmeg
- 1 tablespoon + 1 teaspoon curry powder
- 2 teaspoons ground ginger
- 2 teaspoons allspice
- 2 teaspoons ground cinnamon
- ¾ cup sugar
- 4 egg whites
- 10 – 12 drops hot sauce
- 4 cups pecan halves
Directions
1
Combine the first 6 ingredients in a paper bag, shake to mix.
2
Lightly beat egg whites (at room temperature) and hot sauce until combined.
3
Add pecans, a few at a time, stirring well to coat.
4
Place pecans in paper bag with spices, shake well.
5
Spread pecans in a single layer on a lightly greased jellyroll pan.
6
Bake at 200°F for 2½ hours.
7
Category:Cathy's Recipes
8
Category:Snack Recipes
9
Category:Egg white Recipes
10
Category:Pecan Recipes
11
Category:Curry Recipes
Recipe sourced from
fandom