Ingredients:

  • 1 large egg white (US: approx. 1 oz, Metric: 30g)
  • 1 tablespoon water (US: 0.5 fl oz, Metric: 15ml)
  • 1 cup granulated sugar (US: 7 oz, Metric: 200g)
  • 1/2 teaspoon ground cinnamon (US: approx 0.04 oz, Metric: 1.4g)
  • 1/4 teaspoon salt (US: approx. 0.02 oz, Metric: 0.7g)
  • 1 pound pecan halves (US: 16 oz, Metric: 450g)

Instructions:

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the egg white and water until frothy.
  3. In a separate bowl, combine the sugar, cinnamon, and salt.
  4. Gradually add the sugar mixture to the egg white mixture, whisking constantly to create a thick slurry. Add the pecan halves to the bowl and stir until evenly coated.
  5. Spread the coated pecans in a single layer on the prepared baking sheet.
  6. Bake for 20-25 minutes, stirring every 5-7 minutes to ensure even cooking and prevent sticking. Bake until the pecans are golden brown and the coating is set.
  7. Remove from the oven and let the pecans cool completely on the baking sheet. As they cool, they will harden and become even more crunchy. Break apart any clumps.
  8. Serve immediately or store in an airtight container.