Preheat oven to 325 degrees F (160 C).

Combine sugar, cinnamon and salt in small bowl.

Whisk egg white in large bowl until frothy.

Add pecans to egg white and toss well to coat. Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.

Spread pecans in a single layer on a large cookie sheet.

Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).

Using a spatula, immediately loosen pecans from cookie sheet and let cool.