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Preheat oven to 300 °F (150 °C). Line a sheet pan with parchment or silicone mat.
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In a large bowl, lightly whisk the egg whites until frothy but not stiff.
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Add olive oil, sugar, and all seasonings to the whites; whisk again to blend.
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Toss pecans into the mixture until thoroughly coated and glossy.
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Spread evenly on the sheet pan — one layer, not touching if possible.
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Bake 35–40 minutes, stirring once at the 20-minute mark. They should look dry and slightly tacky when hot, crisping as they cool.
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Cool completely on the pan before storing airtight.
