1 cup pecans
½ cup sugar
4 tbsp water
¼ tsp salt
1 tsp vanilla essence
Add sugar, water, vanilla essence and salt into a thick bottom pan and heat till the mixture starts to boil.
Add pecans and stir. Don’t stir vigorously; sugar syrup should not go up the sides of the pan too much.
Cook for some time till all liquid evaporates and crystal starts to form on the back of spoon.
Take off fire and keep aside for few minutes. The syrup will solidify to hard crystals.
Keep the pan back on medium fire and stir.
The sugar will start to caramelize. When the mixture starts to bubble, quickly pour onto a greased parchment or oiled marble top.
Let the pecans cool completely before storing in an airtight container.