Candied Pecans

Directions

1. 1
   Line a half sheet pan with parchment paper or a Silpat liner and preheat the oven to 250 degrees F (yes, 250 degrees F).
2. 2
   Spread pecan halves on prepared sheet pan and toast in preheated oven for 10 minutes.
3. 3
   In a small saucepan (preferably nonstick, like this caramel pot) over medium-high heat, combine butter, sugar, water, salt, and cinnamon (use a silicone coated whisk if you have a hard time breaking up the clumps of cinnamon).
4. 4
   As soon as the sugar is completely dissolved, stop stirring and insert a candy thermometer.
5. 5
   Continue cooking, without stirring, until the temperature of the sugar syrup reaches 246 degrees F (soft ball stage).
6. 6
   Remove sugar syrup from heat and stir in vanilla, followed by the toasted pecans; toss until pecans are completely coated.
7. 7
   Pour coated pecans onto prepared sheet pan, spreading into a single layer.
8. 8
   Bake for 3040 minutes, stirring every 10 minutes.
9. 9
   Remove from oven and cool completely before storing in an airtight container.