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Stir together the pecans, sugar, maple syrup, cinnamon and salt in medium bowl. Gently beat the egg white, in a small bowl, until frothy. Pour over nut mixer and stir to combine. Spread in an even layer on a greased, parchment paper lined sheet pan and bake for 45 minutes, mixing occasionally. Remove from the oven and serve warm or at room temperature.
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Onion Soup, Emilia-style: Cipollata
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