1 egg white
1 tbsp. butter, melted
2 c. pecan halves
1/2 c. sugar
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. ground allspice

Beat egg white (room temperature) until stiff peaks form; fold in butter. Add pecans, tossing gently to coat well.

Combine sugar, salt, cinnamon, nutmeg and allspice in small bowl. Sprinkle 2 tablespoons sugar mixture on ungreased baking sheet. Dredge pecans, 1/4 cup at a time, in remaining sugar mixture. Spread pecans on baking sheet, and sprinkle with remaining sugar mixture. Bake at 300 degrees for 20 minutes, stirring after 10 minutes. Separate pecans with a fork. Let cool. Store in airtight container. Yields 2 cups.