1 c. sugar
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/2 tsp. vanilla extract

Combine sugar, creme of tartar and cinnamon with 1/4 cup water in sauce pan. Cook to soft ball stage or 238 degrees on candy thermometer. Remove from heat; stir in vanilla and pecans. Continue stirring until pecans are coated. Pour onto waxed paper; separate pecans with fork while still warm.