Makes about 2 Cups
1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)
Preheat oven to 300 F. Brush large rimmed baking sheet with butter. Whisk egg white in bowl until foamy. Add sugar spices and salt. Whisk until mixture is thick and opaque. Add pecans, stir until coated. Using forks, transfer nuts to sheet, spacing apart: discard remaining coating.
Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature.
(Can be made 4 days ahead).
