For candied pecans, organize 1 large egg, 1/2 teaspoon of salt, 2 cups of pecan halves, 1/2 cup of sugar and 1 teaspoon of freshly ground nutmeg. Also gather 1 teaspoon of ground cinnamon, either fresh or dried. Bake the coated pecans in an oven at 300 degrees Fahrenheit for approximately 35 minutes.
Either by hand or using an egg separator, separate the egg white from the yolk, discarding the latter. Using either a hand whisk or food processor, whisk the egg white until foamy. Add the sugar, cinnamon, nutmeg and salt to the bowl, and whisk the mixture vigorously until it is opaque. Add the pecans, and coat them thoroughly with the mixture.
After preheating the oven to 300 F, procure a large rimmed baking sheet, and brush it with the butter. Place the bowl beside the baking sheet, and begin transferring the coated pecans. It is best to use forks for this process, as they allow any excess coating to drip away. Bake the pecans for the allotted time or until they turn a beautiful, deep golden brown.
Remove them from the oven, and allow them to cool on the baking sheet before serving. These pecans can be prepared up to four days in advance without losing quality.