Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
Nuts can be stored in an airtight container for up to 2 weeks.