Preheat the oven to 300 degrees F.
Prepare a 12x18 rimmed baking sheet by placing a Silpat or parchment paper in the pan and coating it well with baking spray or an even coating of butter.
In a stand mixer with a whisk attachment, or a handheld mixer, beat the egg whites with the sugar until they hold soft peaks. Be very thorough with this, you want them to be light and fluffy.
Once the egg white mixture is prepared, fold in the cinnamon, pecans, and water, just until everything is combined.
Spread the pecan mixture on the prepared baking sheet.
Bake the pecans for 45 minutes total, stirring every 15 minutes to ensure even baking on both sides.
Once the baking is complete, the pecans should be covered in a crispy meringue shell. When they cool enough to touch, break them apart with your hands. Allow to cool completely before packaging.