• 4 egg whites
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 8 cups Texas Pecan halves
• 1/2 cup sherry or champagne
• 2 teaspoons salt
• 1 teaspoon ground ginger

Directions:

Preheat oven to 250 degrees. Spray two 15x10x1 inch baking pans with nonstick coating spray. In a large bowl, whisk egg whites until beaten. Add champagne, sugar and salt. Whisk until blended. Add spices and nuts, stirring until coated. Spread on baking pans. Bake at 250 degrees for 1 to 1 1/2 hours until coating is absorbed and pecans appear dry, stirring occasionally to prevent sticking. Remove from pans at once and cool on wax paper. Separate pecans into a single layer with 2 forks. Store at room temperature in airtight container.