Preheat your oven to 300°F / 150°C and line a baking sheet with parchment paper.

In a large mixing bowl, combine the egg white, 1 teaspoon water, and 1 teaspoon vanilla extract. Whisk together vigorously for a minute or so, until the egg white is frothy. Do not overmix, you’re not trying to make a meringue. Add the 2 ½ cups of pecan halves and stir to combine until you don’t see any dry spots on the pecans.

Add the sugar mixture and stir to combine again. Continue mixing and folding until there’s no obvious missed spots with egg but no sugar mixture.

Pour the pecans onto the prepared baking sheet and arrange in a single layer as best you can. Place it into the oven on the middle rack. Turn the heat down to 250°F / 122° C and bake for 45-55 minutes. Remove from oven every 15 minutes, stir, and rearrange into a single layer until the pecans look dried. Once done, remove from the oven and allow to cool 10-15 minutes before eating or using.

In a small mixing bowl, combine both sugars, cinnamon, salt, and granulated honey if using. Whisk together until well combined and set aside.

Pour the pecans into a large skillet and set over medium heat. Toast the pecans for 3-5 minutes until you can smell them. Remove from the skillet and set aside.

Add the sugar mixture, 2 teaspoons of water, vanilla extract, and no egg white. Cook, stirring the mixture, until it starts to bubble. Add the pecans back into the skillet and stir until fully coated. Cook for 3-4 minutes, stirring occasionally, then remove from the heat and pour the pecans onto a prepared baking sheet in a single layer and allow to cool completely.