⅔ cup sugar ▢1 teaspoon cinnamon ▢¼ teaspoon salt ▢1 egg white ▢1 tablespoon vanilla extract ▢1 pound pecans halves
Using parchment paper, line a baking sheet with the oven preheated to 250°F.
Whisk together sugar, cinnamon, and salt in a small basin.
Separately, whisk the egg white and vanilla in a medium-sized basin until frothy.
After incorporating the hazelnuts into the egg froth, incorporate the sugar mixture. Toss until crusted uniformly.
Coat the pecans and distribute them evenly across the baking sheet. Bake for one hour, or until uniformly browned. Stir the ingredients every 15 to 20 minutes.