1 c. sugar
1/2 tsp. vanilla
1/2 c. water
1 c. whole pecans

Dissolve sugar in water and bring to a boil. Cook until syrup spins a thread (228-230 degrees). Add vanilla and stir until white and creamy. Blend with pecans and spread on waxed paper, separating each coated nut. If sugar mixture hardens too rapidly, place over hot water to soften. Let cool and remove from paper.