In a mixing bowl, whisk one egg white, 1 Tb. water, 1/4 ts. salt, 1 ts. cinnamon, and 1 cup sugar. Add 4 cups pecans to the mixture. Spread nuts out flat onto a jelly-roll pan (cookie sheet with edges). Bake at 300*F for 30-40 minutes, stiring every 10 minutes. Watch that the nuts don't brown up too much! Some ovens heat hotter than others; thus, the range in time to bake.
Once your nuts are toasted, allow them to cool and put into storage containers. I have kept mine for a couple weeks without any problems. They make a great gift, too! I attach a recipe card for the following salad:
Baby greens or spinach, chopped tomato, green onions, dried cranberries, goat cheese, Brianna's Blush Vinaigrette (my favorite!) and my Toasted Texas Pecans, of course! It's simple, festive, and perfect for the HOLIDAYS! Enjoy!