Soak raw pecan halves in a large glass bowl with filtered water and 2 teaspoons sea salt overnight.

Drain brine water and place pecans on cookie sheets in a warm oven to dry. This takes about 6 hours at 150°F/ 65°C (turn them several times while drying to speed the process).

Whip egg whites and a pinch of sea salt in a large bowl until stiff. Slowly mix in maple syrup and cinnamon until just blended (do not overmix).

Fold in the soaked/dried pecans until evenly coated.

Place coated pecans on two large, greased stainless steel cookie sheets in a preheated 300°F/ 150°C oven for 30 minutes to fully dry out the egg white coating.

Remove pans from the oven and cool on the counter.

Remove candied pecans from the cookie sheets gently with a spatula and place in containers with a tight-fitting lid. Refrigerate for 2–3 weeks.