Preheat oven to 325° F.
Line baking sheet with parchment paper.
Melt the butter in a large mixing bowl. Let cool slightly.
While butter is cooling a bit, in a separate bowl, add the egg whites and salt and whisk until slightly foamy. Add sugar and cinnamon and mix until well blended.
Add the egg mixture to the cooled, melted butter and mix.
Add the pecans and gently mix until the nuts are well coated. Make sure to get underneath to the bottom of the bowl as you mix.
Spread the pecan mixture in an even layer on the parchment-lined baking sheet. Bake for 10 minutes. Remove the pan from the oven and using a spatula, stir the pecans a respread in a single layer.
Bake for another 10 minutes and stir again before returning to the oven for a final 10 minutes (30 minutes total) watching closely until the pecans are sizzling and golden.
Remove the pecans from the oven and give them a final stir. Allow the pecans to sit on the counter to cool for 2 hours. Store in an airtight container for up to a week well-covered. (Not in the fridge.) Note: I've kept them in mason jars on the counter for longer.