Got this recipe from Jenny Bollwitt...perfect as a side salad or on its own with some grilled chicken thrown in!
Toss ingredients together. Enjoy!
Raspberry vinaigrette/creamy raspberry dressing
1 egg white
1 T water
1 lb. pecans
1 cup white sugar
3/4 tsp salt
1/2 tsp cinnamon
Preheat oven to 250. Grease baking sheet. In bowl, whip egg white and sugar until frothy. Separately, mix sugar, salt and cinnamon. Add pecans to egg white, stir to coat evenly. Remove the nuts, toss in sugar mixture until coated. Spread nuts on baking sheet. Bake at 250 for one hour, stirring every 15 minutes until a crust forms.