3/4 cup sugar
1 egg white
2 1/2 tablespoons water
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
2 pounds fresh pecan halves
Combine first 8 ingredients in a very large bowl; mix well with wire whisk. Add pecans; stir until evenly coated. Spread pecans into a greased 15x10x1” jellyroll pan. Bake at 275 degrees for 50-55 minutes; stir once while baking. Remove to waxed paper while still warm; cool. Store in an airtight container. These make a great gift in pretty cellophane bags tied with ribbons. Serve in a bowl for snacking, in salads, or on top of ice cream.
