Preheat oven to 250 degrees and line a baking sheet with foil or parchment paper. In a large bowl, beat the egg white, vanilla, and water really well until super frothy.
In another bowl, stir together the sugar, cinnamon, and salt.
Add the pecans to the frothy egg white and stir to coat all of the pecans. Remove the pecans from the egg mixture and place them into the bowl with the cinnamon-sugar. Toss the pecans until they are well coated in the sugar.
Place the pecans onto the sheetpan, leaving any excess sugar behind in the bowl. Spread the pecans into a single layer and then bake for about an hour, stirring every 15 minutes.
When the almonds are done roasting, the cinnamon-sugar will be caramelized and the pecans will have a nice crunch. Enjoy!!
