Step by step

Method

4 steps

1. 1

   Heat the oven to 300°F and line a rimmed sheet pan with parchment — bare metal sticks and you'll lose half the nuts. In a large bowl, whisk 1 egg white with 1 tablespoon water until it's foamy and opaque, about 30 seconds. Add 3 cups pecan halves and toss until every nut looks lightly wet and shiny.

2. 2

   In a small bowl, mix ½ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon cayenne if you want a little heat. Dump the sugar mix over the wet pecans and toss hard until no dry white patches of sugar remain — every nut should look coated.

3. 3

   Spread the pecans in a single layer on the parchment. Bake 25 minutes, stirring once at the halfway mark so the edges don't get darker than the middle. They're done when the coating looks glossy and dry to the touch and the kitchen smells like cinnamon toast — not wet or sticky.

4. 4

   Cool completely on the sheet, about 20–30 minutes. They crisp as they cool; if you bag them warm they'll steam soft. Store airtight up to 2 weeks. You want shatter-crisp, sugary pecans with a warm spice edge — not sticky soft nuts or burnt bitter sugar.