- 1 pound pecan halves, about 4 cups
- 1 egg white
- 1 Tbsp water
- 1/2 cup raw honey, liquified (I set my honey jar in a cup of hot water to liquify)
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
Preheat oven to 250 degrees F.
Line a shallow, rimmed sheet with parchment paper.
Place egg white and water in a large bowl. Stir with a whisk until frothy (think bubble bath).
Add pecans and stir well with a wooden spoon until they are evenly coated.
Combine honey, salt, and cinnamon in a liquid measure. Pour over nuts and stir with a wooden spoon to evenly coat.
Transfer pecans to lined baking sheet. Press into a single layer using a rubber spatula.
Bake for 60 to 90 minutes, stirring every 15 minutes or so.
Remove from oven and transfer to a glass baking dish to cool.
NOTE: It is very important to remove the nuts from the parchment before they cool–they will stick.
Once cool, break into pieces and store in an airtight container at room temperature.