1 lb. shelled pecans
1 egg white, slightly beaten
1 c. sugar
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. salt

Sift last 5 ingredients together until well blended.

Dip pecans into egg white and then into sugar mixture. Sprinkle some of the sugar mixture on cookie sheet. Place nuts on top. Bake slow oven 275 degrees for 1 hour to dry nuts. Store in tin can.