Line a sheet pan with foil and spray with cooking spray. Rub the spray with a paper towel to throughly coat the pan. Spray two spoons (regular table size spoons) or two small silicone spatulas with cooking spray. Set aside.

Combine sugar, water, corn syrup, salt and cinnamon in a small bowl. Stir well till all ingredients are incorporated. Set aside.

Add pecans to a small nonstick sauté pan. Cook over medium heat, stirring frequently, for 2-3 minutes or until fragrant and beginning to toast.

Add the sugar/spice mixture to the pan and stir with a heat-resistant spatula frequently until the syrup mixture is completely gone and is coating the nuts (about 2-3 minutes).

Now, stir continuously (no multitasking here!) for another 2-5 minutes, until the pecans are shiny and turn a deep golden mahogany color. If the nuts seem to be browning too fast or you see a lot of smoke coming from the pan (a little is okay), reduce the heat. (The length of time depends on the heat level, but be sure to see notes above in the post.)

Turn out onto prepared foil. With the two prepared spoons (or small spatulas), spread nuts apart and separate to a single layer. (See notes above in post.) Cool completely and store in an airtight container.