1 c. pecan halves
1 c. sugar
3/4 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tbsp. cold water
1 egg white, room temperature

Place nuts on a large cookie sheet and bake in a preheated 350 degree oven for 4 to 5 minutes. Remove from oven.

Combine sugar, salt, and spices; sift 3 times, the last time into a bowl. Add water to egg white in another bowl and beat until fluffy but not too stiff. Dip nuts in egg white mixture, then roll in sugar mixture. Cover bottom of cookie sheet with sugar mixture. Spread nuts on sheet and sift remaining sugar over nuts. Bake at 275 degrees about 1 hour. Remove nuts from cookie sheet at once and shake off excess sugar. Cool and store in a tightly covered jar or can. Yield: 1/4 pound.