Coating and Flavoring the Pecans

• Start by preheating your oven to 350°F (175°C). Then, in a medium-sized mixing bowl, whisk together 1 egg white and 1 tablespoon of water until it becomes frothy and slightly foamy. This step is crucial—it helps the sugar and spices stick to the pecans while creating that irresistible crunchy coating.

  Once frothy, add the 3 cups of pecan halves to the bowl and stir gently until all the nuts are fully coated in the egg white mixture. Make sure each pecan gets a nice, even coating so they bake uniformly.
• ½ cup white sugar½ teaspoon salt1 teaspoon cinnamon½ teaspoon ground nutmeg¼ teaspoon ground cloves
• Now it's time to coat the pecans. Gradually sprinkle the sugar and spice mixture over the egg white-coated pecans while stirring gently to ensure every nut is thoroughly covered. Be patient with this step—slow, even mixing will give you the best texture and flavor.
• Roasting the pecans is where the magic really happens. As they bake, the sugar melts and caramelizes, wrapping each pecan in a crisp, golden coating that’s sweet, spiced, and irresistibly crunchy.
• Before you spread out your pecans, line a rimmed baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze. Trust me—once the sugar starts melting, it can be tough to scrape off an unlined pan.
• Spread the coated pecans in a single layer on the prepared baking sheet. Don’t overcrowd them—give them room to roast evenly. If necessary, use two sheets to avoid overlap.

  Bake in the preheated oven at 350°F (175°C) for 23–27 minutes, stirring every 10 minutes to ensure even roasting and prevent any clumps. Stirring also helps break up any sugar that’s pooling and keeps the pecans evenly coated.
• Keep a close eye during the last 5 minutes of baking—depending on your oven, the pecans may be ready closer to the 23-minute mark. You’re looking for a deep golden brown color and a crisp texture. Be careful not to overbake, as the sugar can quickly burn.

  Once done, remove from the oven and let the pecans cool completely on the baking sheet. As they cool, the coating will harden and become wonderfully crisp.