2. In a small bowl, stir together the sugar, nutmeg, cumin, black pepper, cayenne, and salt.
3. In another, larger bowl, whisk the egg whites until barely frothy. Add the nuts to the egg whites and turn to coat. Pour the sugar and spice mixture over the pecans and stir to coat.
4. Spread the pecans on a baking sheet and place in oven until browned, about 1 hour. Stir occasionally to prevent clumping.
5. Place the baking sheet on a rack to cool. Transfer the room-temperature nuts to an airtight container.
Note: Warm and crisp the nuts in a preheated 350°F oven for 10 minutes before serving, if desired.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.