1 large egg white
1/2 C sugar
1 t freshly ground nutmeg
1 t ground cinnamon
1/2 t salt
2 C pecan halves (8 to 9 ounces) preparation
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.) Makes about 2 cups.