Preheat the oven to 250°F. Butter the bottom and sides of a 15x10x1.5-inch jelly roll pan.
In a mixing bowl, beat together the egg white and vanilla extract until frothy and light beige in color.
Coat the pecan pieces in the beaten egg white stirring until evenly coated.
Place the granulated sugar, brown sugar, spices and salt in a large plastic storage bag. Seal the bag and shake to combine.
Drop the pecans into the sugar mixture.
Seal the bag and shake until the pecans are coated on all sides.
Spread the nuts in a single layer on the jelly roll pan.
Bake for 1 hour stirring every 15 minutes.
Spread on wax paper and cool completely.
Store tightly covered at room temperature for up to one week.