Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: boil sugar, water, butter, and spices in a large pan until it forms a soft ball. **about 2 - 3 minutes** remove from heat and gradually add the pecans. stir gently until it turns sugary. put it all onto a waxed paper cookie sheet. next, butter up your hands and pull apart the pecans into tiny clusters.

Target recipe: whisk egg white in a large bowl until foamy. add pecans, and stir until evenly coated with egg white. stir together sugar and next 4 ingredients until blended; sprinkle sugar mixture evenly over pecans; stir gently until pecans are evenly coated. spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. bake at 350° for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. remove from oven, and let cool 30 minutes or until completely cool. note: store pecans in a zip-top plastic freezer bag at room temperature up to 3 days, or freeze up to 3 weeks.