1 lb. pecan halves
1 egg white
1 tbsp. water
1 c. sugar
3/4 tsp. salt
1 tsp. cinnamon

Beat egg white and water until frothy, not stiff. Stir in sugar, salt and cinnamon. Add pecans, stir well until pecans are completely coated. Spread nuts on large baking sheet. Bake at 200 degrees for 45 minutes, stirring every 15 minutes. Remove from oven when "dry" and toasty. When cool, store in airtight container.

Pecans SHOULD be refrigerated or frozen (up to 2 years) in order to keep their freshness.