Lightly WHIP egg white with water; ADD pecans; STIR to coat well.
In a medium mixing bowl, MIX sugar, cinnamon and nutmeg; ADD pecan mixture; STIR until coated.
() ALTERNATIVE for microwave: on a microwave-safe plate, SPREAD pecans in a single layer; MICROWAVE on high until mixture is bubbly, about 1 1/2 minutes; STIR; MICROWAVE another 1 1/2 minutes; STIR; COOL.
On a cookie sheet, SPREAD pecans in a single layer; BAKE at 225° for 1 1/2 hours, TURNING every 30 minutes; COOL.
For variety, substitute walnut halves and/or whole almonds for part of the pecan halves.
Per Serving (excluding unknown items): 1925 Calories; 154g Fat (67.7% calories from fat); 21g Protein; 144g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 29 1/2 Fat; 6 1/2 Other Carbohydrates.