May want to toast the pecan halves first. Store on the countertop in an airtight container (up to a week), or in the fridge for up to 2 weeks.

1/2 cup brown sugar 1/4 tsp salt 1/4 tsp ground cinnamon 2 tbsp water 1 cup pecan halves

1. Combine all ingredients except the pecans in a skillet. Add a small amount of water so the sugar can start dissolving. Cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling. 2. Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze. 3. Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely. 4. Break apart, and enjoy!