Toast pecans spread out on a cookie sheet in 350 degree oven for about 10 minutes, stirring pecans about halfway through. Watch carefully to prevent burning.

In a saucepan large enough to accommodate the eventual addition of the pecans, mix water, sugar, cinnamon, and salt.

Cook over medium-low heat until mixture is about the consistency of Karo syrup or molasses -- sort of thickly runny. Stir constantly.

Add vanilla and mix.

Add pecans and stir until pecans are well coated.

Spread out on wax paper lined cookie sheet.

Cool until you can taste without burning your mouth. See if you can refrain from gobbling them all up.

Store in airtight container.