Sanitize all equipment, utensils, and surface areas utilized in recipe.
In a nonstick pan combine water and sugar over medium- high heat until sugar begins to caramelize to a deep amber brown. Caramelized sugar should look similar in color to the color of raw pecans.
Once sugar has caramelized, turn off heat and stir in cinnamon and S&P.
Add in pecan pieces and continue to cook for an additional minute until pecans are thoroughly coated being mindful that sugar does not burn.
Spread pecans on sheet pan lined with a silpat.
Allow to completely cool. Use gloved hands or knife to break/chop up any large clusters.
Transfer to an appropriate storage container and store at room temperature in a dry area.
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