Preheat oven to 250°. Grease a 9x12" baking dish.
In a heavy saucepan, bring all ingredients except pecans to a boil over high heat. Add the pecans, stir well & reduce the heat to a simmer. Cook teh pecans 10-12 minutes, stirring occasionally until the syrup has been well reduced.
With a slotted spoon, transfer the pecans to the baking dish. Bake the nuts about 1 1/4 hours, stirring trem about halfway through the cooking time. When ready, teh pecans will be dark brown & crunchy. Stir them a few more times & transfer to waxed paper to cool. Tightly covered, teh pecans will keep at least a week.~~TX Home Cooking
(Make sure your oven temperature is correct.)

I've used this one with pecans even though it calls for mixed nuts:
SPICED NUTS
2 cups mixed salted nuts
1 egg white
1 cup sugar
1/2 tsp cinnamon

Slightly beat egg white with a fork until frothy, then add sugar & beat. Add cinnamon. Pour this over nuts & mix until nuts are compeltely coated w/the sugar mixture. Spread out on a brown paper covered cookie sheet (or use parchment paper). Bake in a preheated 325° oven for 25-30 minutes. Watch closely as they burn easily. Break apart.

Holiday Candied Nuts

4 cups nuts (I used pecans)
2 cups sugar
3/4 cup water

Mix and low boil over medium heat until the water is gone. Stir often to keep nuts separated and from sticking to pot. spread coated nuts on a cookie sheet and bake 1 hour at 225 degrees. Stir nuts or shake cookie sheet a few times to separate the nuts. Cool and store.

Enjoy! Actually, I don't mind if the nuts are in big clumps. Don't have to reach as often.

1 egg white slightly beaten
2T cold water
1/2 C sugar
1/4 tsp ground cloves, ground allspice, cinnamon, nutmeg
1/2 tsp salt
4 c. pecan halves

preheat oven 250. Combine egg white, water, sugar and spices. let sit 15 min. Add pecans and toss to cover with mixture. Spread on parchment lined cookie sheet. Bake 1 hour. Cool and store in airtight container.

Preheat oven to 375 degrees F.
Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes.