A recipe I posted last year, but worth the repost!
4 cups pecans
1/2 cup pure maple syrup
2 Tbsp. butter, melted
1/2 tsp. Himalayan pink salt
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1 large egg white, at room temperature
Preheat the oven to 350°. Spread the pecans on a large rimmed baking sheet and toast until they are fragrant, about 10 minutes. Let the pecans cool. Lower the oven temperature to 250°. Line 2 baking sheets with parchment paper. In a large bowl, toss the pecans with the maple syrup, butter, salt, cayenne and black pepper. In a medium bowl, whisk the egg white until frothy. Add the egg white to the pecans and toss well. Spread the pecans on the lined baking sheets in a single layer. Bake for 40 minutes, until the nuts are golden brown. Immediately loosen the pecans from the paper with a spatula. Let cool completely on the baking sheets before serving. Allow time for the nuts to cool. The nuts can be stored in an airtight container for up to 1 week.