1/3 c. sugar
3/4 tsp. cayenne
1/2 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1 large egg white
2 tsp. vegetable oil
2 c. pecan halves

In a bowl, mix first 6 ingredients. Whisk in egg white and vegetable oil. Stir in pecan halves. Spread nuts in a single layer in an oiled nonstick 10 x 15-inch baking pan.

Bake in a 300°F regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.

Makes about 2 cups.