Preheat oven to 325°F (160°C).

Spread pecans evenly on a baking sheet.

Toast pecans in the preheated oven for 10 to 20 minutes, or until lightly brown, stirring occasionally to prevent burning.

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold in the sugar and salt into the beaten egg whites.

In a large bowl, fold the toasted pecans into the sweetened egg whites, ensuring they are evenly coated.

Melt butter in a 13 x 9 x 2-inch baking pan.

Spread the pecan mixture evenly over the melted butter in the pan.

Bake at 325°F (160°C) for 30 minutes, stirring every 10 minutes to ensure even coating and prevent sticking.

Bake until the pecans are coated and no butter remains visible in the pan.

Remove from oven and let cool completely.

Once cooled, break the pecan mixture apart into individual pieces or clusters.

Store in an airtight container to maintain crispness.