|Unsalted pecans||2 Cup (32 tbs)|
|Dry mustard||1 Teaspoon|
|Garlic powder||1 Teaspoon|
Cover cookie sheet with foil; grease and set aside.
Beat egg whites until foamy.
Drop pecans into egg whites and stir to coat well.
Lift with fork or slotted spoon to drain; place on greased foil.
Mix salt, dry mustard and garlic powder.
Pour into empty salt shaker.
Sprinkle over nuts.
Bake in a 250-degree oven for 25 minutes, or until coating is set.
Lift foil to loosen nuts and break them apart-Cool.
Store in airtight container or freeze.
Keep for 1 week or freeze for no more than 2 weeks.