Step 1

Preheat oven to 250°F / 121°C.

Step 2

Line a rimmed sheet pan with parchment paper.

Step 3

In a small mixing bowl, combine sugar, cinnamon, salt, ground ginger, ground cardamom, and a pinch of cayenne pepper. Set aside.

Step 4

In a large mixing bowl egg white with a hand mixer (or standing mixer) until very light and frothy, ~3 minutes. Gently fold pecans into egg whites until evenly coated.

Step 5

Sprinkle sugar mixture over pecans and stir until pecans are evenly coated.

Step 6

Spread pecans out on prepared baking sheet in an even layer.

Step 7

Bake for 1 hour, stirring halfway through cooking, until sugar coating is crisp.

Step 8

Let cool completely on the sheet pan and then use your hands to gently break pecans apart.

Step 9

Store in a sealed container at room temperature for up to 2 weeks.