Chef: John Panarello
Dairy: egg white
Spices: brown sugar, dry mustard, cayenne pepper, cumin
Other: pecans
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Ingredients:
8 tbs – melted butter
1½ cup – brown sugar
1 tsp. – dry mustard
1/2 tsp. – cayenne pepper
1½ tsp. – ground cumin
1 egg white
1/2 lb. – whole pecans
Procedure:
Melt butter in skillet, add spices and stir until dissolved. Let cool and stir in egg white. Pour over pecans and transfer to perforated pan. Place in 300° oven and stir gently 2-4 times until light golden brown.
Restaurant: Erie Club
Recipe Type: Authentic
Recipe Author: Executive Chef John Panarello
Recipe Source: http://www.erieclub.com/documents/nwsltr8-09.pdf
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