Preheat oven to 300° Fahrenheit.

Line 2 large sheet pans with parchment paper. Spray parchment paper with non-stick cooking spray.

In a large bowl, using a whisk, whip the egg white and water until very foamy.

Whisk in the sugar, cinnamon and salt until well combined.

Using a rubber spatula, fold in the pecans until they are well coated.

Pour nuts evenly onto the prepared sheet pans. Make sure they are in a single layer.

Bake for 45 minutes, stirring halfway.

Allow nuts to cool completely so that the sugar can recrystallize and get crispy.

Store candied nuts in an airtight container for approximately 1 month or freeze for 3-4 months.

Use candied nuts as a snack or to top ice cream or cookies or as a decoration on top of cake frostings.