Recipe information
Yield
Makes about 2 cups
Ingredients
1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)
Preparation
Step 1
Preheat oven to 300°F. Brush large rimmed baking sheet with butter.
Step 2
Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.
Step 3
Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.)
Recipe notes
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