Ingredients:

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

Instructions:

  1. Whisk the egg white, water (or bourbon), and vanilla in a large bowl until the mixture is very frothy and no liquid remains at the bottom to create the aerated binder.
  2. In a separate small bowl, whisk together both sugars, cinnamon, and salt, ensuring all brown sugar lumps are removed for even caramelization.
  3. Fold the pecan halves into the egg white mixture until every crevice is glossy. Sprinkle the dry sugar blend over the nuts and toss aggressively until a thick, sandy coating forms.
  4. Spread the pecans in a single layer on a parchment-lined rimmed baking sheet. Bake at 300°F (150°C) for 15 minutes, stirring every 5 minutes to ensure moisture evaporation and a professional, crackly finish.