2 cups (8 ounces) pecan halves
1 egg white
½ Tablespoon vanilla extract
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt

Preheat oven to 250° F.  Line a large baking sheet with non-stick aluminum foil*.

In a medium mixing bowl, beat the egg white until frothy.  Add the vanilla extract, sugar, cinnamon and salt; beat until mixture thickens.  Fold pecan halves into egg white mixture with a wooden spoon until well coated.

Spread coated pecans on a single layer on prepared baking sheet.

Bake at 250° F for one hour to one hour and 15 minutes; stir every 15 minutes.  Yield:  2½ cups.

*Note:  Grease the baking sheet well with butter or non-stick spray if you don't have non-stick aluminum foil.