1 lb. whole pecans
1 c. sugar
1 tsp. salt
1 tsp. cinnamon
1 egg white
1 tsp. cold water

In first bowl, put sugar, salt, and cinnamon. In second bowl, beat egg white and cold water until frothy. Toss pecans in egg white mixture and coat pecans. Top with dry mixture. Coat and mix well. Spread on a non-stick cookie sheet.

Bake at 225°F for 1 hour. Turn frequently. Cool. Store in air tight container.