1 1/2 c. sugar
1/4 tsp. salt
1/4 c. honey
1/2 c. water
1/2 tsp. vanilla
3 c. halved pecans

Boil sugar, salt, honey and water together to firm soft ball stage or 242 degrees on candy thermometer. Remove from heat, add vanilla and pecans. Stir until creamy. Turn out on waxed paper. Separate pecans, using 2 forks.