In a small bowl combine the sugar, salt, and cinnamon, mix until fully combined.
Add the egg white and water to a large mixing bowl and whip them together until the mixture is frothy (I do this by tilting the bowl at an angle and vigorously whipping a fork or whisk side to side).
Once the egg white mixture is frothy, add the pecans and toss until they’re evenly coated. Dust about ⅓ of the cinnamon sugar mixture over top, mix well, then repeat until all of the sugar is used, and the pecans are evenly coated.
Line a large cookie sheet or jelly roll pan with parchment paper or foil (parchment paper preferred). Spread coated pecans onto the sheet, getting them as evenly spread out as possible. If you are making a double batch, use two cookie sheets.
Bake for 1 hour. Once every 15 minutes as the pecans bake, remove them from the oven and mix them around on the sheet.
After baking, allow the pecans to cool on the cookie sheet for at least 15 minutes before serving. The pecans will harden and change in appearance slightly as they cool (going from glossy to their finished texture).
Wait until the pecans are completely cooled down to put them into any containers. Store at room temp in a sealed container for up to 3 weeks.