• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups pecan halves

In a saucepan over low heat, combine all the ingredients, except the pecans, with 4 tablespoons water. Once the sugar melts, increase the heat and bring the glaze to a boil for 2 to 3 minutes, until a thread forms. Meanwhile, clean the sides of the saucepan with a pastry brush dipped in cold water (1 ice cube in a little water).

Stir in the nuts and pour onto waxed paper. Separate and scatter the nuts on the paper. Cool completely.