Pre-heat oven to 250 F

Put some parchment paper on a rimmed baking sheet.

Mix up the sugar, cinnamon, and salt into a gallon sized Ziploc bag.

Put the egg whites, water and vanilla into a bowl and whisk – I used the stand mixer because it’s easier.

Beat eggs until frothy.

Drop the pecans into the egg white mixture and mix them up, fold them over, spin them around – whatever you need to do in order to get them all coated.

There was no drippy egg white mixture in the bottom of the bowl but if there was use a slotted spoon to get the pecans out and put them in the Ziploc bag with the sugar, cinnamon and salt in it.

Shake the bag until they all get coated.

Then place the coated pecans on the parchment paper and put in the middle rack of the oven.

Bake for 1 hour stirring every 15 minutes.

Pull them out and let cool completely before storing in an air tight container for about 2 weeks.