I had a salad in Portland, OR once with mixed greens, cranberries, blue cheese and these sugar coated pecans. It was so memorable that I had to recreate it at home!

1 egg white
1 T. water
1 lb. pecan halves
1 cup white sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon

Preheat oven to 250 degrees. Grease baking sheet.

In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon.

Add pecans to egg whites, stir to oat the nuts evenly. Remove the nuts and toss them in the sugar mixture until coated. Spread the nuts out on a prepared baking sheet.

Bake at 250 degrees for 1 hour. Stir every 15 minutes.

These are delicious and tangy. The sauce makes your entire kitchen smell wonderful. I love making these for cocktail parties.

2 (8 oz.) cans whole water chestnuts, drained
1 T. cider vinegar
1 package of fully cooked bacon (or precook some bacon in your microwave)
1 tsp. Dijon mustard
1/2 cup packed brown sugar
2 garlic cloves
1/2 cup ketchup

Preheat oven to 400 degrees. Cut bacon slices in half. Wrap one half slice of bacon around one water chestnut and secure with a wooden toothpick.

In a small saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic. Bring to a boil over medium heat; reduce heat and cook for five minutes or until sauce thickens. Remove from heat. Carefully dip each wrapped water chestnut into sauce and place on baking sheet.

Bake 20 minutes or until sauce is thick and darkened. Place on serving platter and serve warm!

Makes 30 appetizers.