Source  Brown Eyed Baker

Recipe Added:  11/16/2013

Preheat oven to 250 F. Line a large rimmed baking sheet with parchment paper; set aside. In a large zip bag, combine sugar, salt, and cinnamon; set aside. In a large bowl, whisk together egg whites, water and vanilla. Add pecans and stir with a rubber spatula until moistened. Using a slotted spoon, remove the pecans from the egg whites and drop 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 pecans from the bag and place onto the baking sheet in a single layer. Bake 1 hour, stirring every 15 minutes. Remove from oven and cool to room temperature. Store in an airtight container room temperature for 2 weeks.

May use walnuts, almonds, pecans or a mix of favorites.