1 c. sugar
1/2 tsp. ground cinnamon
1/2 c. evaporated milk
2 c. pecan halves
1 tsp. vanilla

Combine sugar, cinnamon and milk in saucepan. Bring to a boil. Boil to the soft ball stage (234 degrees on a candy thermometer), using a wooden spoon, add vanilla and pecan halves. Stir until pecans are thoroughly coated, then drop individually on waxed paper to cool.