Preheat oven to 225 degree temperature.

1 egg white 1 tsp. water
1 lb. pecan halves
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. sugar

Beat egg white and water until frothy - soft peaks. Add nuts and stir until pecans are coated. Mix remaining ingredients and add to nuts and mix well.

Butter two cookie sheets, light, and spread nuts in single layer. Place one oven rack in middle of oven - bake at 225 degrees for 1 hour - stirring every 15 minutes and rotate cookie sheets after stirring.

Cool on cookie sheets until COLD - store in coffee tin - will keep for weeks.