To Slow-Roast Pecans: Place 1 cup raw pecans and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making recipe.
Preheat the oven to 200F.
Combine the pecans and oil in a mixing bowl and toss well.
Combine the cinnamon, monk fruit extract, and salt in a separate small bowl.
Add the spice mixture to the nuts and stir well to coat.
Place the nuts in a single layer on a large baking sheet and bake for 10 minutes.
Remove from the oven and let cool at least 10 minutes before serving. Store in a covered container at room temperature.