Preheat the oven to 325. Grease a cookie sheet and set aside. Do not use foil or parchment paper on the cookie sheet.
In a medium bowl, whisk the egg white until frothy. Add the vanilla and whisk again to combine.
Add the pecans and toss to coat them evenly in the egg whites. Set aside.
In a small bowl mix the sugar of your choice, salt and cinnamon. Sprinkle over the pecans and toss to coat the nuts evenly.
Spread on the cookie sheet in an even layer.
Bake, turning the pecans well every 5 minutes until the wetness of the egg dries. Keep turning them often and make sure to bring the nuts along the edge of the pan to the center and the center nuts to the edges so they don't burn. Don't walk away from the stove!
Remove the pan from the oven and let the nuts cool on the pan. They will crisp further as they sit. Keep them in an air tight container at room temperature for up to 5 days.