Preheat your oven to 160ºC and line a baking tray with baking paper.
Place the sugar, cinnamon and vanilla extract in a small bowl and mix well until evenly combined.
Place the pecans in a separate bowl. Whisk the egg white lightly with a fork, then add about half to the pecans.
Toss well so that all of the pecans are coated with egg white, adding extra if needed. (You’re not likely to need all of the egg white.)
Add the sugar mixture to the nuts and toss well so that all the nuts are coated evenly.
Spread the nuts onto the baking tray in a single layer and pop in the oven for 20 minutes. Remove from the oven and immediately transfer to a plate to prevent them from sticking to the paper, separating them as you go.
Allow to cool completely before serving. Store in an airtight container.Recipe reprinted with permission of CupcakesandCouscous. To see more recipes, click here.