Toast pecans in a skillet, tossing with a spatula or wooden spoon, until fragrant and just toasted but not too brown or blackened. Set aside.
In a medium or large saucepan, combine sugar, salt, cinnamon and water. Cook over medium heat for a minute or two, until the sugar dissolves and the mixture is really bubbling. Check the temperature of sugar mixture with a candy thermometer. It should read 300° in order to achieve a crackle coating on the pecans. If the temperature is too low you will have chewy, sticky pecans. (See notes below.) Add the toasted pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.
Remove from the heat, and spread the pecans out on a baking sheet lined with parchment paper. Let the pecans cool completely.
Break apart, and enjoy.
Try adding a dash of cayenne to the sugar mixture or combine different spices, like cardamom, nutmeg or cloves. It's a very adaptable recipe and can easily be doubled to make larger batches.
Toasted candied pecans can be stored in an airtight jar for about one week. A quick and easy foodie gift to take to a host or give for the holidays.