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1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
2. Beat egg white and water together until frothy.
3. In a separate bowl mix together espresso, maple sugar, cinnamon, and sea salt and set aside.
4. Toss pecans in frothed mixture first and then place in spice mixture until evenly coated. Place on sheet-tray.
5. Bake for 30 minutes, flipping every 10-15 minutes.