Cinnamon Roasted Pecans

I started making these nuts for Christmas several years ago.  We host a kind of open house on Christmas Day for our extended family, and I like to have lots of different finger foods available.  I don't remember where I found this recipe, but it is easy to make, foolproof, and addictive - what more could you want?!  They are great for a party or for gift-giving.  While pecans are expensive here, the rest of the ingredients are things that you'll likely have on hand, making it a pretty economical - and unique - gift.  I start buying the nuts before Thanksgiving, a bag or two each time I get groceries, so its not insanely expensive all at once.

I've modified the original recipe, and also tripled it.  If you don't want to make lots at once, feel free to cut the recipe by a third, but be aware that you may need to decrease the cooking time by 15 minutes or so.

Cinnamon Roasted Pecans

3 egg whites
1 T cold water
1 T vanilla
3 lbs pecan halves
1 1/2 c white sugar
1 1/2 c brown sugar
3/4 t salt
3 T cinnamon

1. Thoroughly grease two 9" x 13" glass pans.  Preheat the oven to 250* F.

2. In a very extremely large mixing bowl, combine egg whites, water and vanilla.  Whisk well, until foamy/frothy but not stiff.  Add nuts and toss until well coated.

3. In a separate bowl, combine sugars, salt and cinnamon.  Mix well.

4. Add 1/2 of the sugar mixture to the pecans.  Toss well to coat.  Add remaining sugar mixture.  Stir and toss well.

5. Divide the pecans between the two prepared pans.  Spread them out so that they are evenly distributed in the pans.

6. Bake at 250* for 1 1/2 hours, stirring every 30 minutes.  Pour nuts on to parchment paper lined cooling racks, and cool completely.