1 egg white
4 c. pecan halves
1/2 c. sugar
1 1/2 tbsp. ground cinnamon
1/4 tsp. salt

Beat egg white until foamy. Add pecans, and stir gently until coated. Set aside. Combine sugar, cinnamon and salt; sprinkle over pecans, and stir gently until coated. Spread pecans in a lightly greased 13 x 9 x 2-inch pan. Bake at 300 degrees for 30 minutes. Cool completely. Store in airtight container. Yield: 4 cups.