Preheat oven to 300ºF and line a large baking sheet with parchment paper. Whisk eggs vigorously in a large mixing bowl. Stir in pecans to evenly coat. Add sugar, cinnamon, ginger, nutmeg and sea salt to a separate small bowl. Whisk well to combine.
Pour sugar and spice mixture over pecans and stir well to coat mixture around pecans. Spread evenly on baking a sheet. Bake for 15 minutes. Stir pecans well and bake an additional 15-18 minutes. Remove pan from oven and stir pecans once more. Cool at room temperature for 15 minutes. Serve or store in a dry location.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.