1 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup evaporated milk
1 teaspoon vanilla
2 cup pecan halves
Combine sugar, cinnamon and milk in a saucepan; bring to a boil. Boil to the soft ball stage (234 degrees on candy thermometer). Using a slotted or wooden spoon, add vanilla and pecan halves. Stir until pecans are thoroughly coated, then spread on wax paper. If pecans tend to stick together, as soon as they are cool enough, break apart and let cool completely.
Makes 2 cups.