Special thanks to: ND, Anderson, IN Servings: 18 Directions: 1-1/2 cup sugar 1/2 cup sherry pinch of salt 3 cups pecan halves 1/2 teaspoon cinnamon Lightly grease cookie sheet. in 3 qt. pan over low heat stir sugar sherry and salt until sugar dissolves. Bring to boil; cover & boil 2-3 min. Cook without stirring until mixture reaches 236 (soft ball) Takes 3-4 min. ( I cook this mixture in a small pan so candy thermometer can be used)Remove from heat. Stir in cinnamon and pour over nuts. Stir until mixture looks cloudy. Immediately turn out on cookie sheet. Separate nuts with 2 forks. Let cool. Store airtight at room temp. The entire process takes about 30 minutes. Special Notes: