1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 Tablespoon ground cinnamon
1 teaspoon salt
1/8 teaspoon cayenne
4 cups (12 ounces) pecans halves, unsalted
1 egg white, whisked
Preheat oven to 300 degrees F.
Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag. Toss or whisk until evenly combined. Set aside.
In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined.
Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.)
Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.