Preheat your oven to 225°F / 110°C.
Line two large baking sheets with parchment paper for easy cleanup. 2.
In a small bowl, whisk the egg whites and salt together until they become thick and frothy. You're not looking for stiff peaks, just a bubbly, foamy consistency. 3.
Place the pecans in a large mixing bowl.
Pour the frothed egg white mixture over the nuts and stir thoroughly to ensure every pecan is evenly coated. 4.
In a separate small bowl, combine the granulated sugar and ground cinnamon.
Sprinkle this mixture over the coated pecans and mix well until the nuts are completely covered in the cinnamon-sugar blend. 5.
Spread the coated pecans in a single, even layer across the two prepared baking sheets. 6.
Bake for 1 hour, removing the pans from the oven to stir the pecans every 15 minutes. This is crucial for even cooking and to prevent them from sticking together. 7.
Once baked, let the pecans cool completely on the baking sheets. They will become crispier as they cool. Store in an airtight container at room temperature for up to one month.
Don't skip the stirring!
Tossing the pecans every 15 minutes is the key to a perfectly crisp, non-clumped, and evenly browned batch.
