Instructions

1. Preheat the oven to 250F.
2. In a very large bowl, whisk together the egg white, vanilla extract and molasses until it’s frothy. Add the pecans and use a spatula to toss and thoroughly coat the nuts.
3. In a small bowl, combine cinnamon, salt and sugar and mix well.
4. Add the sugar mixture to the pecans and again, use a spatula to toss and thoroughly coat the nuts with sugar.
5. Place the nuts on a large cookie sheet in a mostly single layer (it’s okay if some are overlapping, but you don’t want huge mounds of nuts).
6. Bake at 250F for 1 hour, turning and stirring the nuts every 15 minutes (use a timer so you don’t forget).
7. Remove the nuts and set the pan on a cooling rack to cool. When the nuts have cooled completely, store in a container with a lid. Nuts are good for at least a week on the counter.