Preheat the oven to 225°F and line a large lipped baking sheet with parchment paper and set aside.
In a large bowl, or in a stand mixer fitted with a whisk attachment, whip the egg white until foamy, about 1 to 2 minutes.
Add in the molasses and vanilla and whip for another 30 seconds.
Add pecans to the bowl and toss until every pecan has been coated.
In a gallon storage bag, combine the brown sugar, cinnamon, ginger, nutmeg and cloves.
Add the coated pecans, close bag and shake until the pecans are coated in the sugar mixture.
Spread into an even layer on the baking sheet lined with parchment paper.
Place in the oven for 15 minutes, after 15 minutes remove from oven and stir. Place back in the oven for another 15 minutes. Repeat every 15 minutes until they have baked for 1 hour. After 1 hour, remove from the oven and let cool.