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Ingredients One per line	1 cup white sugar 3/4 tsp salt 1/2 tsp ground cinnamon 1 egg white 1 T water 2 tablespoons water 1 pound pecan halves
Directions One per line	Preheat oven to 250° F. Line a large rimmed baking sheet with parchment paper; set aside. In a large zip-lock bag, combine the sugar, cinnamon and salt; set aside. In a large bowl, whisk together the egg whites, water. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks, or in the freezer for a long time. Great for a tasty snack, top on your favorite salads and ice cream.
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