2.0°

1 large egg white

1 tablespoon water

1/2 cup (packed) light brown sugar

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1-1/2 cups coarsely chopped pecans

Non-stick cooking spray

Preheat oven to 325 degrees.

Lightly spray a rimmed cookie sheet with non-stick cooking spray. Mix together granulated sugar and cinnamon; set aside.

Place a sheet of aluminum foil on a second baking sheet and set aside.

Lightly beat egg white and water in medium bowl until foamy.

Add brown sugar, stirring until sugar dissolves. Add pecan pieces, tossing to coat. Spread pecan mixture on prepared baking sheet.

Stirring occasionally, bake pecans until pecan golden brown and crisp, about 20 to 25 minutes. Remove pecans from oven and with two forks, stir to loosen nuts from baking sheet.

Remove nuts to aluminum-foil lined baking and sprinkle with reserved sugar and cinnamon mixture. Cool nuts completely on sheet. When cool, store praline topping in an airtight container for up to two weeks.

Makes about 1-1/2 cups.