I have tried to replicate the pecan recipe from Carrabas for years. I haven’t ever been able to get the pecans to be as fragile and crumbley as they seem to. I’m missing a step and I’ve been unable to get anything from the restaurant as to what I’m missing. I think now they either fry them before coating them with the egg whites, rum, cinnamon & sugar or perhaps boil them. I normally use a convection oven to bake them but the pecans maintain a lot of their body, where the restaurant seem to be almost like air when you break them apart? The proteins and body of the pecans are almost nonexistent. I’m looking for any suggestions on what I’m missing. I have the coating down to a science, I just want to get the full process down to fully replicate them. Does anyone have any thoughts on what I’m missing? .