Heat oven to 325°. Butter a large baking sheet or line with foil and butter the foil.
Beat egg white with the water and salt until they look foamy -- until they have a mass of tiny clear bubbles. Add the pecan halves to the egg white mixture, coating well.
In another bowl, combine the sugar and cinnamon. Add the egg white coated pecans to the sugar mixture and stir until all pieces are well coated.
Spread the pecans on the prepared baking sheet and bake at 325° for 25 to 30 minutes, or until lightly browned and toasted. Stir every 7 to 10 minutes.
Makes about 4 cups
Calories per 1/4 cup: 221