Candied Pecans

Steps

1. Heat the oven to 250°F. Line a large rimmed baking sheet, about 18 by 13 inches, with parchment paper.
2. Stir the sugar, cinnamon, salt and nutmeg together in a small bowl.
3. Whisk the egg white with the water and vanilla in a large bowl for about 1 minute, until it turns foamy but not stiff.
4. Add the pecans and toss until each one is shiny and wet. Shower the sugar mixture over the top and keep tossing until the nuts are evenly coated.
5. Pour the nuts onto the lined pan and spread them out so none overlap. Bake for 1 hour, giving them a stir every 15 minutes, until the coating is dry and the kitchen smells toasty.
6. Let them cool completely on the pan, about 20 minutes, and they will turn crisp. Break apart any that stuck together.

Good to know

• Kept airtight on the counter, they stay crisp for up to 2 weeks. Frozen, they last up to 3 months.
• Spoon them into mason jars or small tins. They travel well and do not need the fridge.
• Walnuts or whole almonds work the same way. For a little warmth, add a pinch of cayenne to the sugar mixture.