Combine sugar, cinnamon, and salt in a small mixing bowl; set aside.
Combine egg white (at room temperature) and water in a medium mixing bowl; beat until stiff peaks form. Add pecans; stir to coat well. Remove pecans, one at a time; roll each in reserved sugar mixture.
Place pecans on a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 275° for 1 hour. Cool slightly in pan. Remove to wire racks to cool completely. Store in an airtight container.