3 cups whole pecan halves
2 tablespoons butter or margarine
1/2 cup light corn syrup
1/2 cup sugar, divided use
1/4 teaspoon ground cinnamon
Preheat oven to 250*F (120*C).
Place pecans in 13 x 9 x 2-inch baking pan. Bake for 5 minutes.
In a 2-quart saucepan melt butter over medium heat. Stir in corn syrup, 1/4 cup of the sugar and cinnamon. Stirring constantly, bring to boil over medium heat. Boil without stirring for 5 minutes.
Pour hot syrup over pecans, stirring constantly to coat evenly.
Return to oven and bake, stirring several times, for 1 hour.
Remove from oven and sprinkle with remaining 1/4 cup sugar; toss to coat evenly. Immediately spread out onto foil-lined cookie sheets, separating pecans as they cool.
Store in tightly closed container.
Makes 3 cups.