1 cup sugar
1 cup packed brown sugar
1/2 cup water
2 Tbs honey
1/2 tsp ground cinnamon
3 tsp vanilla extract
1/4 tsp good rum (spiced works nice for the holidays)
3 cups pecan halves
In a heavy saucepan, combine sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° F (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring.
Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be really sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
*If you cannot have alcohol, extract will work just as good.