Combine the sugar and cinnamon in a heavy pot and stir to mix. Add the salt,
milk, butter and vanilla and cook, stirring, over medium heat until the mixture
reaches the soft-ball stage (about 239 degrees F on a candy thermometer).
Remove from the heat, add the pecans, and beat until the mixture thickens. Drop
by spoonsful onto wax paper. Cool, lift with a thin knife and store in an airtight
Yield: about 4 dozen
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