Ingredients:

  • 1 lb raw pecan halves
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1.5 tbsp ground cinnamon
  • 1 tsp fine sea salt
  • 1 large egg white
  • 1 tbsp pure vanilla extract
  • 1 tsp water

Instructions:

  1. Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large glass mixing bowl, combine the egg white, vanilla extract, and water. Whisk vigorously with a balloon whisk for 1–2 minutes until the mixture is completely frothy and no liquid remains at the bottom.
  3. Add the raw pecans to the egg white foam. Use a rubber spatula to gently fold the nuts until every pecan is evenly coated and glistening.
  4. In a separate small bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, and sea salt. Sprinkle the spice mixture over the wet pecans and toss until a thick, sandy coating clings to the nuts.
  5. Spread the coated pecans onto the prepared baking sheet in a single layer, ensuring they are not crowded.
  6. Bake for 45 minutes. Every 15 minutes, remove the tray and toss the pecans with a spatula to break up clumps and ensure even roasting.
  7. Remove from the oven and allow to cool completely on the tray. The crust will continue to harden and become 'crackly' as it cools.