1Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
2Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
3In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in crushed crackers and toasted pecans. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
4Bake 17 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.