1 c. sugar
1/2 c. water
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. whole pecans

Combine all ingredients except vanilla and pecans in saucepan; cook over medium heat to 232 degrees on candy thermometer or thread stage. Remove from heat. Add vanilla and pecans, stirring until nuts are well coated and mixture is creamy. Pour onto greased platter or baking sheet. Separate nuts with spoons or forks while cooling.