I made these for Christmas, and they were a pretty big hit. Then I went to a Priest/Laurel Conference last week where they substituted the pecans with almonds and pretzels and then added craisins after it was cooled...delish! (I have since replicated and its awesome).
1 egg white
1 Tbs water
1 tsp salt
1 pound pecans (or substitute 1 pound of pretzel/almond mix)
Beat egg and water until frothy. Add pecans and stir to coat. Combine in separate bowl-sugar, cinnamon, and salt. Pour over pecans and stir. Spread on cookie sheet . Bake at 250* for one hour, stirring every 15 minutes. Allow to cool thoroughly. Store.