Ingredients:

  • 1 large egg white
  • 1 tbsp water
  • 1 tsp pure vanilla extract
  • 1 lb raw pecan halves
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 3/4 tsp fine sea salt

Instructions:

  1. Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk the egg white, water, and vanilla vigorously until it reaches a 'sea foam' consistency—frothy and white, but not stiff.
  3. In a separate small bowl, whisk together the white sugar, light brown sugar, ground cinnamon, and sea salt.
  4. Add the raw pecans to the egg white foam and toss until every nut is thoroughly coated and glistening.
  5. Sprinkle the sugar mixture over the wet pecans and fold gently with a rubber spatula until the sugar is evenly distributed.
  6. Spread the pecans in a single layer on the prepared baking sheet. Bake for 45 minutes, tossing every 15 minutes to ensure even dehydration and to prevent sticking.
  7. Remove from oven and allow to cool completely on the pan; the coating will harden into a brittle shell as it cools.