Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

In a medium bowl, mix 3 tablespoons of granulated sugar, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of coarse kosher salt.

In another bowl, whisk the egg white and 1 teaspoon of pure vanilla extract until foamy, about 3–4 minutes.

Add 1 cup of pecan halves to the egg white mixture and stir to coat, then toss in the sugar mixture.

Spread the coated pecans on the baking sheet and bake for 45 minutes, stirring every 15 minutes.

Let the pecans cool completely on the baking sheet to achieve a crispy texture.

Store in an airtight container at room temperature for up to three weeks.