Holiday Spiced Candied Pecans

Preheat the oven to 150°C (300°F). Line a large rimmed baking sheet with parchment paper to prevent the melted sugar coating from sticking to the pan.

In a small mixing bowl, thoroughly whisk together the light brown sugar, granulated sugar, ground cinnamon, kosher salt, and ground cayenne pepper until no brown sugar clumps remain.

In a large mixing bowl, whisk the egg white, water, and vanilla extract vigorously until the mixture becomes very frothy, entirely opaque, and holds loose bubbles.

Add the pecan halves to the frothy egg white mixture. Fold gently but thoroughly with a rubber spatula until every nut is glossy and entirely coated with the liquid.

Sprinkle the prepared dry spice mix evenly over the wet pecans. Toss continuously until the sugar begins to dissolve into the egg white, creating a thick, sticky paste that coats the nuts heavily.

Spread the coated pecans out in a single, even layer on the prepared baking sheet. Separate any large clusters to ensure proper air circulation and even roasting.

Bake in the preheated oven at 150°C (300°F) for 15 minutes.

Remove the baking sheet from the oven temporarily. Using a spatula, thoroughly stir and flip the pecans, moving those at the edges toward the center to promote even baking and prevent localized burning.

Return the pan to the oven and bake at 150°C (300°F) for an additional 15 to 20 minutes. The pecans are done when the spice coating smells deeply fragrant and appears mostly dry and matte rather than wet.

Transfer the baking sheet to a wire rack. Let the pecans cool completely on the pan for at least 30 minutes untouched. The sugar structure will crystallize, hardening into a signature crunch as they reach room temperature.