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 232ºF. or thread stage. Remove from heat. Add vanilla and pecans. Spread on waxed paper to cool. Store in sealed baggie.
This will not store for long periods of time, but will keep 3-4 days.
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