INGREDIENTS & EQUIPMENT
1 egg white
1 tbsp water
1 lb pecan halves
1/2 cup sugar
1 tsp cinnamon
1 tsp cardamom
1 tsp salt
Measuring cups and spoons
PREHEAT oven to 325F and line a baking sheet with parchment paper and set aside.
MIX the egg white and water together until well-combined and airy.
ADD the pecan halves, sugar, cinnamon, cardamom, and salt to the mixture and combine.
DRIZZLE the pecan mixture onto a baking sheet and bake for 40 minutes. Cool completely.
LEFTOVERS: Store any leftovers in an airtight container for 2-3 weeks on the counter.