Heat oven to 250 degrees. With a mixer on high speed, beat egg whites and water until frothy, about 2 minutes. Fold in pecans, gently mixing to coat. Transfer to a strainer and allow excess egg-water mixture to drain off pecans, 2 to 3 minutes.
2
Combine sugar, cinnamon, nutmeg and, if desired, allspice in medium bowl. Mix well. Add pecans to sugar-spice mixture; mix to coat pecans.
3
Spread pecans on a non-stick baking sheet in a thin layer. Bake on lower rack of oven until toasted and crisp, about 45 minutes. Remove from oven; transfer to a coolbaking sheet or large bowl to cool.Store in an airtight tin.
