1 pound pecans (and/or almonds)
1 cup sugar
1 tbsp ground cinnamon
2 tsp vanilla extract
1 egg white
1/2 tsp salt (or your preference)
2 tsp water
Preheat oven to 250 degrees.
Line a baking sheet with parchment paper or non-stick foil.
Mix the sugar, cinnamon and salt in a large ziploc bag.
Whisk the egg white, vanilla and water with a fork in a large bowl until frothy.
Add the pecans (or almonds) to the egg white mixture and stir until they are well coated.
Pour the pecans into the ziploc bag, seal and shake until well coated with your cinnamon/sugar mixture.
Spread them out on your prepared baking sheet into a single layer.
Bake for 1 hour, stirring every 15 minutes.