1-First Step: Preheat your oven to 300 degrees F and line a large baking sheet with parchment paper. This keeps the nuts from sticking and helps with easy cleanup. If you are making a larger batch for gifts or holiday trays, use two baking sheets so the pecans stay in a single layer.

2-Second Step: In a mixing bowl, beat the egg white, vanilla extract, and water until stiff peaks form. This step matters because the whipped mixture gives the sugar something to cling to. A hand mixer makes this faster, but a whisk works too if you have a little patience.

3-Third Step: In another bowl, mix the granulated sugar, brown sugar, cinnamon, and salt. Stir until the spices are evenly blended. This dry mixture is what gives the nuts their sweet coating and warm flavor.

4-Fourth Step: Add the pecans to the egg white mixture and toss until every nut has a light coating. Then stir in the cinnamon sugar mixture until the pecans are well covered. Try not to rush this part, because even coating means better crunch and more even browning.

5-Fifth Step: Spread the pecans in a single layer on the baking sheet. Bake for 40 to 45 minutes, stirring every 15 minutes. Stirring helps prevent clumps and keeps the coating from browning too fast in one spot. If your oven runs hot, check them near the 35 minute mark.

6-Final Step: Let the candied pecans cool completely on the baking sheet before storing them. They will look a little soft when they come out of the oven, but they crisp up as they cool. Once fully cool, break apart any clumps with your hands.

7-First Step: Toast 1 cup of pecans in a pan over medium-high heat for 2 to 3 minutes, tossing often. This quick toast deepens the flavor and gives the nuts a better crunch. Use a heavy skillet if possible, because it helps spread the heat more evenly.

8-Second Step: Transfer the toasted pecans to a plate so they do not overcook while you make the glaze. In the same pan, add 1/2 cup brown sugar, a dash of salt, 1/4 teaspoon cinnamon, and 2 tablespoons water. Stir and cook until the mixture begins to bubble.

9-Third Step: Return the pecans to the pan and toss to coat. Cook for about 3 minutes, stirring frequently. The glaze should cling to the nuts and start to dry as you stir. If the pan gets too hot, lower the heat so the sugar does not darken too much.

10-Final Step: Transfer the pecans to a parchment-lined tray and let them cool completely. Once they set, break them apart if needed. This method is faster than the oven and works well when you need a small batch in a hurry.