1 pound pecan halves ... 4-1/2 cups
3 egg whites
1/2 cup white sugar
1/2 cup brown sugar
2 tsp. cinnamon
1 tsp. salt
1 cookie sheet with sides.
Beat, with electric mixer, egg whites until stiff.
Toss pecans in egg whites until thoroughly coated.
In another bowl, combine sugars, cinnamon, and salt. Toss coated pecans in sugar mixture, 1/3 at a time, coat thoroughly.
Spread on a cookie sheet lined with parchment paper.
Bake at 275 for one hour, stirring every 15 minutes.
Note: I baked mine at 275, but if you are hesitant, bake at 250 for half the time. Will have a crisp texture.
Store in air tight containers...no refrigeration!