1-First, preheat your oven to 250 degrees Fahrenheit and grease a large baking sheet remember, skip the parchment paper or foil to let the mixture coat properly.

2-In a small bowl, mix 1 cup granulated sugar, 1 teaspoon fine sea salt, and 2 teaspoons ground cinnamon, then set it aside for later.

3-Next, grab a whisk or hand mixer and beat 1 egg white with 1 tablespoon pure vanilla extract until it’s frothy and full of bubbles.

4-Graduately add 4 to 5 cups of raw, unsalted pecan halves to this wet mixture, stirring gently to make sure every nut gets an even coat.

5-Once that’s done, sprinkle the dry mix you prepared earlier over the pecans and stir everything thoroughly, scraping the sides of the bowl to catch any leftover bits.

6-Spread the coated pecans out evenly on your greased baking sheet, making sure they aren’t piled up for the best results.

7-Now, pop the baking sheet into the preheated oven and bake for 1 hour, remembering to stir the pecans every 15 minutes so they cook uniformly that’s three stirs in total.

8-After baking, let them cool completely on the sheet before you dig in, as this helps them get that perfect crispy texture.

9-You can store them in an airtight container at room temperature for up to 2 weeks or freeze them for up to 3 months, which keeps them fresh and ready for snacks or gifts.