Mix the egg white and water and whip with a fork until 'frothy'.
Add the pecans to this mixture and gently stir to coat all the pecan pieces.
Take the pecans from the egg dip and mix into the dry mixture until
pieces are coated well. Place nuts on a well buttered cookie pan and bake
for 1 hour at 225 degrees. With a spatula, turn the pecans every 15 minutes.
Remove, let cool and store in an airtight container, unrefrigerated.
Serve in a small bowl and watch your guests 'wipe 'em out !!
TORTILLA EXPRESS FRONT PORCH HIT THE TRAIL ORDER FORM