Preheat oven to 250°F. Mix sugars, cinnamon and salt in small bowl and set aside.
Whisk egg white, water and vanilla extract in large bowl until frothy. Toss pecans in the egg mixture. Add sugar mixture into pecans and toss until everything is coated. Spread pecans evenly onto a parchment-lined baking sheet.
Bake pecans, stirring every 15 minutes, until evenly brown, about 1 hour.
Use a combination of granulated and brown sugar to get the right caramelization.
If you like a little heat, add a pinch of cayenne pepper.
You know the pecans are done when they are evenly brown on all sides.
You can store in an airtight container at room temperature for 1 week, in the fridge for 1 month or in the freezer for 3 months.