Candied Pecans

Line a half sheet pan with parchment paper or a Silpat liner and preheat the oven to 250ºF (yes, 250ºF). Spread pecan halves on prepared sheet pan and toast in preheated oven for 10 minutes.

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). As soon as the sugar is completely dissolved, stop stirring and insert a candy thermometer. Continue cooking, without stirring, until the temperature of the sugar syrup reaches 246ºF (soft ball stage).

Remove sugar syrup from heat and stir in vanilla, followed by the toasted pecans; toss until pecans are completely coated. Pour coated pecans onto prepared sheet pan, spreading into a single layer.

Bake for 30–40 minutes, stirring every 10 minutes. Remove from oven and cool completely before storing in an airtight container.