Preheat oven to 300 degrees Fahrenheit
In a medium bowl, mix together sugars, salt, cayenne and cinnamon. Reserve. In a large bowl, beat egg white until frothy but not stiff, add water and stir until combined. Add pecans and stir to coat evenly. Sprinkle nuts with sugar mixture and stir until evenly coated.
Spread sugared nuts in a single layer on a cookie sheet fitted with a Silpat nonstick liner or parchment paper. Bake for 30 minutes, stirring occasionally as needed. Remove from the oven and separate nuts as they cool. Let cool for at least an hour before serving. Nuts will
last for a week in a tightly sealed container, but only if nobody knows where they are.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.