3 cups whole pecan halves
2 tablespoons butter or margarine
1/2 cup light corn syrup
1/2 cup sugar, divided use
1/4 teaspoon ground cinnamon

Preheat oven to 250*F (120*C). Place pecans in 13x9-inch baking pan. Bake
for 5 minutes. In a 2-quart saucepan melt butter over medium heat. Stir in
corn syrup, 1/4 cup of the sugar and cinnamon. Stirring constantly, bring to
boil over medium heat. Boil without stirring for 5 minutes. Pour hot syrup
over pecans, stirring constantly to coat evenly. Return to oven and bake,
stirring several times, for 1 hour. Remove from oven and sprinkle with
remaining 1/4 cup sugar; toss to coat evenly. Immediately spread out onto
foil-lined cookie sheets, separating pecans as they cool. Store in tightly
closed container. Makes 3 cups.