Spread 2/3 cup pecans on a baking
sheet. Toast at 350° for 10 minutes. Line
a large baking sheet with nonstick foil.
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.