You know all those recipes where you bake various nuts in a sweet or spicy mixture? Well, this one is the best. It just plain is. And the kicker is that I don't even like pecans and I gobbled these up as fast as anyone. (The recipe says that you can also use walnuts, but I don't like them either. Some other time I will try this recipe with my faves, almonds and cashews—I don't see why that wouldn't work, even though they are not as soft as pecans and walnuts.) Easy and yummy, these make a great last-minute hostess gift.
1 large egg white
1½ teaspoons pure vanilla extract
1½ teaspoons water
1 cup sugar
¾ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pound raw pecan halves
Preheat the oven to 250°. Grease a rimmed baking sheet.
In a large bowl, whisk together the egg white, vanilla, and water until foamy.
In a small bowl, whisk together the sugar, kosher salt, ground cinnamon, and ground nutmeg.
Add the pecan halves to the bowl with the egg white and toss well to coat.
Dump the nuts into the bowl with the sugar-spice mixture and toss well to coat.
Spread out the pecans in a single layer on the greased baking sheet.
Bake the pecans for 1 hour, tossing every 10 minutes or so. Keep an eye on the pecans during the last 15 minutes of cooking to make sure they don't burn. They should be golden brown and coated with the crunchy sugar-spice glaze. Let them cool off a little and then eat them all at once. (Or, if you can show more restraint, pack them into an airtight container and store at room temperature for 2 weeks.)