The original recipe was for walnuts but for many years now I have also made candied pecans. These are so much better than store bought and much cheaper. I use them in salads, cake decorating and just snacking.
Place a single layer of nuts on a cookie sheet. Bake for 5-10 minutes at 325 degrees (do not burn).
While nuts are warming add sugar, water and cinnamon in into a lightly sprayed thick bottom 2 quart or larger pan. Stir constantly to a boil over medium high heat to a soft ball stage, (235 degrees on a candy thermometer).
Remove from heat.
Add vanilla and butter, stir.
Add warmed nuts and stir until all nuts are coated.
Pour onto a greased (or sprayed) cookie sheet spreading out to a single layer; let cool.
When cool to touch separate. Cool completely. Re-separate and place in an airtight glass container.
NOTE: My times are approximate as the weather and altitude will affect how long it takes to get to a softball stage. Also, I gave the nut variance because again the weather affects how much syrup there is to coat the nuts.