Fact: There is a need for snacks throughout Pesach. These sweet crispy pecans are always on my menu.
Preheat oven to 275°F (135°C).
Beat egg white and sugar with a whisk until frothy and somewhat syrupy.
Add remaining ingredients and fold gently to combine. Pour into a thin later on a baking sheet.
Bake for one hour or until egg white is set. When cooled, break apart and store in an airtight container.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz