2 c. sugar
1 tsp. salt
1/4 c. grated lemon peel (see note)
1 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
4 egg whites
4 tsp. fresh lemon juice
2 lbs. pecan halves

Combine sugar, salt, lemon peel, nutmeg and cinnamon in large shallow bowl; mix well. Set aside. Place egg whites and lemon juice in large bowl and whisk until mixture is foamy, 30 to 60 seconds. Add pecans and stir so that all nuts are coated well. Pour about one-fourth of egg white mixture into large fine meshed strainer and drain, while shaking, to remove excess egg white. Set aside and repeat with remaining nuts.

Spread pecans on several sheets of foil or parchment paper. Sprinkle sugar mixture over pecans, then use hands to toss nuts gently so that each is coated well with sugar mixture.

Spread nuts evenly in 2 large foil lined rimmed baking sheets. Bake at 250 degrees on center shelf 35 to 45 minutes or until nuts are light golden and dry. After 20 minutes, reverse trays from top to bottom shelves so nuts will cook evenly. Watch carefully because ovens vary in heat intensity and nuts may cook more quickly in some ovens.

Remove and cool. Store in air tight containers at room temperature 2 to 3 weeks. Makes 8 cups or enough for 8 to 11 small packages.

NOTE: For lemon peel, buy very thick skinned lemons; they are easier to grate. For 1/4 cup you will need about 8 lemons.