Mix the erythritol, salt, and cinnamon in a large ziplock bag.

In a large bowl, mix the remaining ingredients together.

Using a slotted spoon, scoop the pecans into the bag, and then give them a good shake. lay them out on a sheet pan and bake for 1 hour. Stir every 15 minutes. Let cool on the pan, then store in an airtight container for up to a week.