In a large glass or metal bowl, whisk the egg white until frothy.

Whisk in the maple syrup. Then whisk in the cinnamon, ginger, cayenne, and salt.

Using a spatula, gently fold the pecans into the egg whites, coating them evenly.

Line a baking sheet with parchment paper or lightly spray the baking sheet with cooking spray. This will prevent them from sticking. Spread the pecans onto the baking sheet in a single layer, separating any nuts that stick together.

Bake for 8 minutes.

Remove the baking sheet from the oven. Break up any clumps using a spoon or spatula. Bake for another 7 minutes.

Remove the baking sheet from the oven. Stir the nuts so they do not stick together. Cool the nuts completely before storing them in an airtight container.