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Preheat oven to 250˚F.
Grease a sheet pan with cooking spray or oil (do not use parchment paper! The nuts will stick to it).
Whisk egg white, water and vanilla in a large bowl until frothy.
Add in the pecans and stir well to coat all of the pecan halves.
Stir together sugar, brown sugar, cinnamon, nutmeg, cloves, and salt.
Pour sugar mixture over the pecans and stir well to coat.
Spread the pecans in an even layer on the baking sheet and place on the middle rack of your oven.
Stir the pecans every 15 minutes, baking for a total of 55-60 minutes.
Remove from the oven, stir, and let cool completely.
Once they are completely cooled, store in an airtight container. They will keep for about 1 week at room temperature, 3 weeks in the refrigerator, and 2 months in the freezer.