1 lb. shelled pecan halves
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. sugar
1 egg white

You will need 1 large Ziploc bag or large resealable container.

Preheat oven to 400°F. Whip the egg white in a large mixing bowl with a mixer. Beat until stiff peaks form. Fold (gently stir) the pecans into the whipped egg white. Stir the pecans into the meringue thoroughly so they are all evenly coated and moistened. Put the cinnamon, salt and sugar in your Ziploc bag; seal and shake up to mix. Put the pecans in the bag and seal it. Shake well to coat the pecans with the sugar, cinnamon and salt.

Dump the pecans out onto a large cookie sheet (consider the option of investing in some nonstick parchment paper for baking. If you put a sheet of this under your pecans, you'll be amazed at how easy it is to get them off the cookie sheet and you'll only have to rinse the sheet afterward; it won't have the sticky sugar baked onto it and the paper can just be tossed in the trash!) Spread pecans out evenly on the cookie sheet. Place the cookie sheet in the oven and bake for 10 minutes. Remove and cool thoroughly. They will get crispy once they are thoroughly cooled.