In a heavy-bottomed saucepan, combine the sugar, cinnamon, salt, and 3 tablespoons of water and whisk to combine. Cook over medium heat for 5 minutes until the sugar dissolves and the mixture starts to bubble. Add the pecans, stirring to coat, and cook for an additional 8 to 10 minutes.

Transfer the pecans and their syrup to a parchment-lined sheet tray, spreading out with a spatula to flatten. Allow to cool completely. Use your hands to break into bite-size pieces. Transfer to an airtight container and store at room temperature. These will keep for up to 2 weeks.