Ingredient

• ¼ cup brown sugar
• 1 tablespoon water
• ¼ teaspoon cinnamon
• ¼ teaspoon sea salt
• 1½ cups raw pecan halves

Direction

1. Line a baking sheet with parchment paper.
2. In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes.
3. Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up.
4. Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage.