1. Spread 2/3 cup pecans on a baking sheet. Toast at 350 degrees for 10 minutes. Line a large baking sheet with nonstick foil.
2. In a small saucepan, combine 1/2 cup sugar, 2 tbsp water and a pinch of salt. Cook over medium-high heat until bubbly, then cook at a low boil without stirring until light amber, about 5 minutes. Stir in pecans until coated and quickly spread onto foil-lined sheet. Cool 30 minutes, then chop into pieces.