|Vegetable oil spray||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Pecan halves||2 Cup (32 tbs), roasted (or other unsalted)|
Preheat oven to 250° F.
Lightly spray a cooking sheet with vegetable oil.
Sift dry ingredients together into a small bowl.
In another bowl, combine egg white and water and beat slightly.
Dip nuts in egg-white mixture, then lightly roll them in dry ingredients, keeping the nuts separated.
Bake coated nuts on prepared cookie sheet 1 1/2 hours.
Allow nuts to cool on the cookie sheet.
When completely cooled, store in a tightly covered container.