Line a large baking sheet with parchment paper and set aside.
Whisk the brown sugar, water, vanilla, cinnamon, and salt together in a medium-sized saucepan and cook over medium heat for about 5 minutes or until the mixture starts to bubble (do not stir; just shake the pan every 30 seconds or so).
1 cup brown sugar, 2 tablespoons water, 1½ teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
Stir in the pecan halves until all of them are fully coated then drop them onto the prepared baking pan evenly spaced so they don't stick together when fully dried.
1 pound roasted halved pecans
Let cool for 15 minutes, then serve.
Pecans: If you can’t find roasted pecans, simply roast 1 pound of pecans for 10-15 minutes in a 325°F oven, flipping them every 4-5 minutes until they reach your desired flavor.
Let the candied pecans cool on a lined baking sheet. Make sure that they aren't touching or they will stick and clump together.
Let them cool fully before serving or storing.
Storage: Store candied pecans in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.