1 egg white
2 tbsp. water
1 c. (6 oz.) pecans
2/3 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 c. cornstarch

Heat oven to 250 degrees. Beat egg white and water slightly. Add pecans; stir until well moistened. Stir sugar, cinnamon, ginger and cornstarch into shallow dish. Toss nuts in mixture until well coated. Spread on cookie sheet. Bake 1 1/2 hours, stirring often. Cool. Makes 1 1/2 pounds.