Homemade candied pecans are an addictively sweet and crunchy snack on their own, or use them to top a special salad – try Naomi Nachman’s Beet Salad with Candied Nuts.
Preheat oven to 300°F (150°C).
Whisk egg white in a bowl until foamy. Add sugar and salt and mix until mixture becomes opaque.
Add cinnamon and then pecans and stir until coated.
Pour on to baking sheet lined with Gefen Parchment Paper. Bake for 20–25 minutes until the coating is crispy and light brown.
This recipe can be made in advance and stored in an airtight container.