Ingredients:

  • 1 large egg white
  • 1 tbsp water
  • 1 tsp pure vanilla extract
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1 tsp fine sea salt
  • 1 lb raw pecan halves

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the egg white, water, and vanilla extract. Whisk vigorously for approximately 2 minutes until the mixture is completely frothy and aerated.
  3. Add the raw pecan halves to the egg white foam. Use a rubber spatula to fold the pecans gently until every nut is evenly glazed and the foam has worked into all the ridges.
  4. In a separate small bowl, whisk together the granulated white sugar, light brown sugar, ground cinnamon, and sea salt.
  5. Sprinkle the spice mixture over the damp pecans and toss thoroughly until the sugar coating is even and no dry clumps remain at the bottom of the bowl.
  6. Spread the pecans in a single layer on the prepared baking sheet.
  7. Bake for 45 minutes, stirring the nuts every 15 minutes to ensure even moisture evaporation and to prevent the sugar from pooling.
  8. Remove from the oven and allow the pecans to cool completely on the baking sheet. The crust will continue to harden and achieve its signature 'shattering' texture as it reaches room temperature.