Preheat oven to 300 degrees.

Line one cookie sheet with parchment.

Measure out dry spice mix ingredients into a ziploc box.

In the large bowl combine egg whites and water, use wood spatula to lightly beat mixture. Cut open bag of pecans and dump into egg+water bowl.

Mix nuts with wood spatulas until all pecans are glistening.

Dump in spice mix. Combine until all the pecans are coated.

Pour nuts onto the parchment lined cookie sheets. Spread nuts out as flat as possible.

Bake for 25 - 35 minutes, or until dry (the coating has bubbled up and turned whitish).

Stir occasionally while baking.

Meanwhile, spread a large sheet of parchment paper (large enough to cool all the pecans in a single layer) on the counter.

Using a spatula, push hot nuts off cookie sheet parchment and on to counter top parchment. Separate nuts while still warm (once cooled, the nuts will crack instead of separate).

Allow to cool completely before storing in air tight containers.