1 Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.

2 In a large bowl, whisk the egg white until frothy. Add the melted butter and vanilla extract and whisk to combine.

3 In a separate bowl, mix the granulated sugar, ground cinnamon, and salt (and cayenne if using).

4 Add the pecans to the egg-white mixture and toss until all nuts are evenly coated.

5 Transfer the coated pecans to the cinnamon-sugar bowl and stir until the sugar mixture clings to the pecans.

6 Spread the coated pecans in a single layer on the prepared baking sheet, separating any clusters.

7 Bake for 20–25 minutes, stirring gently every 7–8 minutes to ensure even caramelization. Watch closely near the end so they don’t burn.

8 Remove from oven and let the pecans cool completely on the baking sheet; they will crisp as they cool.

9 Once cooled, break apart any clusters and store in an airtight container at room temperature for up to two weeks.