• 1 large egg white • 1 teaspoon water • 1 teaspoon vanilla extract • 2 cups pecan halves (225g) • ⅓ cup granulated sugar (66g) • ⅓ cup light brown sugar packed, (70g) • 1 teaspoon ground cinnamon • ¼ teaspoon table salt • ¼-½ teaspoon allspice (optional)

Combine egg white, water, and vanilla extract in a large bowl and whisk vigorously for 30 seconds (mixture should be foamy/frothy).

Add pecans and stir until all pecans are coated in egg white.

In a separate bowl, whisk together the sugars, cinnamon, salt, and allspice (if using).

Pour the sugar mixture over the pecans and stir until completely combined.

Preheat oven to 250F (120C) and line a baking sheet with parchment paper.  Then, spread nuts in an even layer onto cookie sheet.

Bake on 250F (150C) for  45-50 minutes.

Remove cookie sheet from oven every 15 minutes and use a spatula to stir/flip the pecans (be sure to stir ALL of the sugar mixture as well, or it may burn to the pan).

When finished baking, pecans should all appear dry. After baking, allow to cool at least 15 minutes before enjoying.