Ingredients

　　1 cup sugar

　　1/2 teaspoon cinnamon

　　1/3 cup evaporated milk

　　2 cups pecan halves

　　1 teaspoon vanilla extract

　　Combine the sugar, cinnamon, and milk in a medium-size saucepan. Bring to a boil and cook to the soft-ball stage (234–238 degrees on a candy thermometer). Add the pecans and vanilla and stir well. Using a slotted spoon, drop single pecans on a sheet of waxed paper; allow to cool.

　　Paula Deen's Kitchen Classics