Use fresh pecan halves for best flavor and texture. Be sure to whisk the egg white until frothy to ensure the sugar mixture clings to the nuts. Stir the pecans halfway through baking to prevent clumps and promote even caramelization. Allow them to cool completely before storing to maintain their crunch.
Ingredients
1 pound pecan halves
1 egg white
1 tablespoon water
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
Directions
Preheat your oven to 300°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk the egg white, water, and vanilla until frothy. Add the pecans and stir to coat evenly. In a separate bowl, combine the sugar, cinnamon, and salt, then pour over the pecans and toss until well coated. Spread the pecans in a single layer on the prepared baking sheet. Bake for 40 to 45 minutes, stirring halfway through. Remove from oven and let cool completely on the baking sheet.
For extra depth, try adding a pinch of cayenne pepper for a sweet-heat combo, or swap the cinnamon for pumpkin pie spice during fall. You can also use brown sugar instead of granulated sugar for a richer, molasses-like flavor.