Preheat oven to 225 degrees.

Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).

Bake until golden brown and meringue is completely dry - about 1 hour.