Preheat your oven to 250° F. In a small bowl, mix the sugar, salt, and spice blend, and set mixture aside.
In a large bowl, whisk the egg white and water together until the mixture is very frothy, then add the pecan halves. Toss nuts until all are well-coated with the egg whites. Add the sugar mixture, a little at a time, until there is enough sugar in the bowl to coat all of the nuts. (Sometimes I have leftover sugar mixture, so don’t fret if you end up with a little extra.)
Spread the seasoned pecans on a rimmed cookie sheet that you have lined with parchment paper. Place baking sheet in the oven and bake for 1 hour, stirring nuts every 15 minutes to toast all surfaces of the pecans. Nuts are done when the sugar and egg have created a semi-shiny “candy” coating on the pecans.
Remove baking sheet from oven, and allow the pecans to cool on the cookie sheet. Once nuts are cooled, break them up, transferring them to a sealable, air-tight container. Candied nuts will keep about a week — but I never have any left after 48 hours.
Note from Rory: You can make these nuts so many ways. First, you can substitute almonds or walnuts for the pecans; you can use spicy chiles, or savory herbs to change up the flavor coating from “candy” to “savory” or “spicy.” You can also add a little vanilla powder or vanilla extract to the coating mix as well for a vanilla flavor. The options are almost limitless.