1 c. sugar
5 tbsp. water
1 1/4 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. salt
2 1/4 c. toasted pecans

Combine sugar, water, vanilla, cinnamon and salt in a heavy saucepan. Cook and stir over medium high heat to boiling. Clip candy thermometer to pan. Cook and stir sugar mixture over medium high heat until thermometer registers 234 degrees. Remove from heat. Add nuts; stir until evenly coated. Place on baking sheet lined with waxed paper; let dry. Separate with a fork. Store in a tightly covered container. Makes 2 1/2 cups.