1. Preheat the oven to 250 degrees.
2. In a small bowl, mix the coconut sugar, cinnamon, and sea salt.
3. In a medium bowl, whisk the egg white and vanilla extract until it is frothy.
4. Toss the pecans in the frothy egg white mixture and stir until the pecans are completely coated. Add in the coconut sugar mixture and continue stirring until the pecans are evenly coated.
5. Spread the pecans on a parchment-lined baking sheet, ensuring there is only one layer. Depending on the size of your sheet pan, you may need to use two.
6. Bake in the oven for 1 hour. The sugar on the pecans should be crunchy when you pull them out of the oven.
7. Let the pecans cool before removing them from the sheet pan. Store in an airtight container for up to a month.

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