Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment or a silicone mat.
Whisk together egg white and water. Add pecans and stir until completely coated.
Mix together sugar, salt, cinnamon, nutmeg and cloves in a bowl. Sprinkle over the nuts and stir to combine.
Spread nuts on the prepared baking sheet.
Bake for 23-27 minutes, stirring every 10 minutes, or until nuts are toasted (but not burned). Keep your eye on them during the final 5 minutes, because mine were ready to come out of the oven after just 24 minutes.
The nuts will continue to crisp and harden as they cool. When the nuts are entirely cooled, store in airtight container.
Notes
How to Store Candied Pecans:Allow the Candied Pecans to cool for at least 30 minutes. They will continue to crisp up and harden as they cool.Once they are no longer warm, store the nuts in an airtight container at room temperature for at least 2-3 weeks. If you want them to last even longer, you can keep them in the refrigerator. Remember -- do not package your warm nuts! They need to be completely cool before storing them.Can you freeze Candied Pecans?Yes! If you want these Candied Pecans to last for months, store them in an airtight container in the freezer. They will keep for at least 3 months.