Ingredients:

  • 1 lb raw pecan halves
  • 1 tbsp ground cinnamon
  • 1 large egg white
  • 1 tsp pure vanilla extract
  • 1 tbsp water
  • 1/2 tsp fine sea salt
  • 1/2 cup organic cane sugar
  • 1/4 cup light brown sugar, packed

Instructions:

  1. Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large stainless steel mixing bowl, whisk the egg white, water, and vanilla extract until the mixture is very frothy and opaque, similar to a loose meringue.
  3. In a separate small bowl, whisk together the cane sugar, brown sugar, cinnamon, and sea salt.
  4. Add the raw pecan halves to the frothy egg white mixture. Toss gently with a spatula until every pecan is thoroughly coated.
  5. Sprinkle the sugar and spice mixture over the wet pecans. Toss again until the nuts are evenly cloaked in a sandy, mahogany-colored layer.
  6. Spread the pecans in a single layer on the prepared baking sheet. Roast at 250°F for 45 minutes, stirring every 15 minutes to ensure even drying and to prevent clumping.