Mix together the sugar, cinnamon, and salt in a bowl.
Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. I lay parchment paper on the baking sheet to keep them from sticking.
Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Remove from the oven and allow the pecans to cool completely on the baking sheet.
When completely cool, store in an airtight container or freezer bag for up to 1 month.