2 cups sugar
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup water
1 tsp. butter
1 lb. shelled pecans

Cook sugar, cinnamon, vanilla, water and butter until mixture spins a thread (230-234°F on candy thermometer).

Pour in nuts; stir quickly. Turn out onto waxed paper; separate large clumps. Cool.

Cooks Note: Use of a candy thermometer is recommended.