Here's the recipe:
Mix in a bowl: 1 cup of sugar, 1 t cinnamon, 1 t salt
Mix until frothy in a mixing bowl: 1 t cold water, 1 egg white (see froth below)
Stir 1 lb of pecan halves into the egg white mixture.
Add the dry ingredients, stir well.
Spread them over a cookie sheet with sides.
Cook for 1 hour at 225 degrees, stirring occasionally to keep from burning.
I usually double the recipe to get more bang for the effort!
Let them cool and package 'em up (if you can stop eating them!)
We bundled them up in canning jars with 5x5 squares of natural linen on the tops. We added a little bakers twine for decoration and cut tags out of card stock. The stickers we found at tinyprints, which is great for inexpensive paper goodies.