Southern Cinnamon Sugared Pecans

Directions

1. 1
   In a large sauce pan over medium heat, combine evaporated milk, sugar, water and vanilla.
2. 2
   Heat mixture, stirring often, until sugar is dissolved.
3. 3
   Add cinnamon and stir. Some may float on top.
4. 4
   Add 3 cups of pecans to mixture and stir to cover.
5. 5
   Continue stirring pecans in mixture until pecans become coated well and mixture cooks away (gets absorbed/crystalized on the the pecans).
6. 6
   Spread hot coated pecans on wax paper; try to separate them as you spread them on the paper.
7. 7
   Let pecans cool completely.
8. 8
   Break apart pecans and store in air-tight container for up to 2 weeks.
9. 9
   To give as gifts, put in decorative glass jars or decorative tins lined with wax paper.
10. 10
    NOTE: I've tried using brown sugar (1:1 with the white sugar), but the pecans have a tendency to come out sticky and the sugars don't get 'crystalized'. I have not tried these with turbinado or unbleached cane sugar yet. If they don't turn out right, I'll have to keep them for myself !