• 4 cups pecans, halves
• 1 egg white
• 2 tsp water
• ¼ cup brown sugar
• ¼ cup smoked paprika
• ½ tsp cayenne, or ¾ tsp ancho chili
• 2 tsp salt
• 1 tsp coriander
• ½ tsp cumin
• ½ tsp garlic powder
• ¼ tsp allspice

Preheat oven to 300 ℉. Mix dry ingredients with a large mortar and pestle. Froth egg white and 2 tsp water in large bowl with a wire whisk. Mix nuts in egg white until evenly moist. Add dry ingredients in two batches, stirring until nuts are coated in spice. Spread mixture onto 2 large baking sheets that are lined with parchment paper. Cook for 20-25 minutes, rotating pans once to ensure even cooking. When cool enough to touch but still warm, separate any pecans that have become stuck together.