Ingredients

Instructions

Preheat the oven to 300 degrees F, and grease a rimmed baking sheet or line it with parchment.
In a large bowl, whisk egg white with water until frothy. (I do this with a fork or small whisk.) Add pecans and gently toss to coat. In a small bowl, combine the sugar, cinnamon, and salt. Pour over pecans and mix thoroughly.
Transfer the nuts to the prepared baking sheet and bake for 45 minutes (see notes below), stirring every 15 minutes. When done, spread on another baking sheet and cool thoroughly. Store in an air-tight container. The pecans will stay fresh on counter for several days. I like to store them in the refrigerator where they will stay fresh for quite a while…not that they will last too long!

For years, I made this recipe with the oven set to 300 degrees F. More recently, I have cooked them at 275 degrees. The nuts turn out just as well but the chance of them over-browning if you miss the timer by a few minutes (which I have done once or twice!) is greatly reduced. This tends to be more helpful when using a dark-coated pan or if your oven tends to cook on the hot side.