Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them 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 the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.
Notes
Nuts: This recipe can be made with a variety of nuts; try it with walnuts, almonds, cashews, or a mix of your favorites.
Spices: Other spices like nutmeg, ginger, cardamom, clove, a pinch of cayenne, apple pie spice, or even pumpkin spice would be delicious on these candied nuts!
Storage: Candied pecans will last up to two weeks at room temperature in an airtight container and up to 1 month in the refrigerator.
Gifting: Place some of the pecans in a cellophane treat bag or glass jar, label it and share with loved ones.
Freezer: You can store the pecans in a freezer-safe container for up to 3 months.