2 cups of sugar
1 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup boiling water
3 cups pecan halves
1 teaspoon vanilla
Stir together the sugar, cinnamon, cream of tartar, and boiling water in a small saucepan.
Cook over medium heat, stirring constantly until mixture comes to a boil.
Continue to cook at a slow boil over medium heat for about 8 minutes or so, stirring constantly.
Remove saucepan from heat, and stir in pecans.
Let cool for a few minutes, and then add vanilla, and continue to stir until pecans are evenly coated.
Pour pecans onto a sheet of parchment paper.
Separate nuts that have clumped together with a fork.
Store in an airtight container at room temperature for up to 2 weeks.