1 egg white
2 tbsp. water
2 c. pecans
2/3 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/4 c. cornstarch

Beat the egg white slightly with water. Stir in pecans until well moistened. Combine sugar, cinnamon, ginger and cornstarch. Sift onto a shallow pan. Toss nuts in mixture until well coated. Bake in a slow oven (250 degrees) 1 1/2 to 2 hours, stirring often (about 6-7 times). Check after 15 minutes and stir mostly in the first hour.