Preheat oven to 300°F/150°C. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk egg white and water until frothy, about 30 seconds.
Add pecans to egg white mixture and gently stir until pecans are well coated.
In a small bowl, combine sugar, cinnamon, and salt. Pour over pecan and stir until pecans are well coated.
Spread pecans in an even layer on the prepared baking sheet. Bake for 10 minutes, then stir pecans. Bake for another 10 mins, or until the sugar has caramelized.
Let cool. Enjoy!
Store in an airtight container at room temperature for 2-3 weeks.
Notes
To make on the stove top, add egg white, water, sugar, cinnamon, and salt to a non-stick skillet and cook over medium-heat for 1-2 minutes, until sugar is dissolved and mixture bubbles. Then add pecans and cook for about 3 minutes, until pecans are coated and caramelized. Remove from heat and pour onto wax paper to cool.