1 cup sugar
1 teaspoon salt
4 tablespoon water
1/2 teaspoon cinnamon
2 cups toasted pecan halves
Mix and cook sugar, salt, water and cinnamon until it spins a thread when dropped from a spoon (about 242 – 244 degrees). Remove from heat; add pecan halves while they are still warm. Toss with fork until nuts are coated. Pour out quickly and separate. Cool and store in tins. These freeze well; thaw to room temperature before using.