Preheat your oven to 300℉ (150℃). Line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, thoroughly whisk together 2/3 cup monk fruit sweetener, 1 tablespoon ground cinnamon, 1 egg white, 3/4 tsp pink salt, 1 teaspoon vanilla extract, and 2 teaspoons of water until well combined.
2/3 cup monk fruit sweetener, 1 tbsp ground cinnamon, 3/4 tsp pink salt, 1 tsp vanilla extract, 2 tsp water, 1 egg white
Add 4 cups of pecan halves to the bowl. Toss gently but thoroughly to ensure every single pecan is evenly coated with the mixture.
4 cup pecan halves
Transfer the coated pecans to the prepared baking sheet. Arrange them in a single, even layer to ensure uniform baking.
Bake for a total of 40 minutes, tossing every 10 minutes. At each 10-minutes, carefully lift the parchment paper from both sides to loosen the pecans, gently stir, and rearrange them back into a single layer.
Remove from the oven and let the pecans cool completely on the baking sheet. They will become delightfully crunchy as they cool.
