2 egg whites
4 cups pecan halves
1/2 cup packed dark brown sugar
1 teaspoon ground comin
1/4 teaspoon salt
1 1/2 cups raspberry shaped red, green adn white nonpareil gel candies, such as Jelly Belly Jingle Bell Jells,
1 cup red and/or green M & M's
Preheat oven to 300 degrees. Line jellyroll pan with parchment paper or foil. In large bowl whisk egg whites until frothy. Add pecans; stir until coated. Combine sugar, cumin and salt in a separate bowl; stir into pecan mixture.
Using slotted spoon transfer pecans to pan; spread in single layer. Bake, stirring occasionally, until toasted, 30 minutes. Cool on pan 5 minutes. Transfer to wax paper; cool completely. Toss with candies.
Makes about 7 cups You can join Unsolved Mysteries and post your own mysteries or
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