Preheat oven to 275F degrees and prepare a baking sheet by lining with parchment paper or aluminum foil.
In a medium sized bowl, whisk the egg white until it becomes frothy.
Add the pecans, granulated sugar, cinnamon and salt. Stir together until well coated.
With a slotted spoon, scoop the coated nuts out of the bowl and spread evenly apart on the baking sheet.
Bake for 45 minutes, stirring around every 15 minutes.
Notes
This recipe will work with any nut combination you desire: peanuts, walnuts, cashews, macadamia nuts.
Lining your baking sheet with parchment paper or aluminum foil is vital, the candy coating is very hard to get off of baking sheets.
By cooking at a long, slow temperature we are allowing the sugar to caramelize and harden on the nuts for a deliciously deep, rich crunch.
It's important to stir these pecans around as they bake. This way they get evenly baked and don't stick together.
Candied pecans can be stored in an airtight container at room temperature for one week, in the refrigerator for 3 weeks or in the freezer for two months.