Preheat oven to 225˚F (~105˚C)
In smaller mixing bowl, add sugar, salt, ground cinnamon, mix, and set aside.
0.5 c brown sugar,, 1/8 tsp kosher salt, 1.5 tsp ground cinnamon
In second bowl, add eggs white + water, and beat/whisk until soft peak forms.
1 egg,
Fold pecans into egg whites to coat, then gently mix in dry ingredients.
2.25 c raw pecans
Spread nuts evenly over baking tray. Bake until toasted & fragrant (~1 hr), stirring every 15 min so that they toast evenly. Let cool to room temp on tray, then store in an airtight container. Stays good for at least a month.
