Line a baking tray with silicone parchment, and set aside.
Remove the cardamom seeds from their pods; this is made easier by putting them in a plastic bag and giving them a gentle bash with a pestle or rolling pin.
Crush the liberated seeds, and set to one side.
Finely chop the sugar (or coarsely chop, then blitz in a spice grinder or food processor).
Whisk the aquafaba until it's frothy (but not forming stiff peaks), then gently stir in the sugar and salt.
Fold in the nuts, cardamom, and allspice, making sure everything is coated.
Spread the mixture evenly over the baking tray, and bake for 10-15 minutes, making sure it doesn’t burn.
Remove the tray from the oven, and slide the parchment onto a cooling rack. Please don't attempt to 'just try a bit' yet - trust me, it will hurt.
Once the pecans have cooled, all you have to do is crush them if using as a topping, or break off individual pecans to enjoy as they are.
If you don’t have any coconut palm sugar, you can use Demerara sugar.
If you have a spice grinder, do grind your spices as you need them - that way the oils won’t evaporate during storage, and you’ll get a much more aromatic flavour (not to mention more of the health benefits).