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

Beat egg white slightly. Add water. Beat until frothy but not stiff. Pour over pecans in a large bowl; stir until nuts are coated.

Mix sugar, salt and cinnamon. Sprinkle over pecans; mix well. Pour into a 13 x 9 x 2 inch buttered pan. Bake at 250 degrees for 1 hour. Stir once or twice while baking. Yield about 6 cups.