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2 Tablespoons vegie oil
4 cups pecan halves
1 1/2 cups water
3 cups granulated sugar
2 Teaspoons vanilla (divided)
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground pepper

Preheat over to 325o. Line 2 baking sheets with foil; brush foil lightly with oil.
Combine pecans, water and sugar in a saucepan. Stirring occasionally, bring to a boil over medium heat. Continue to boil, stirring constantly, for 5 minutes.
Remove nuts with a slotted spoon; spread then on baking sheets in a single layer. Nuts should not touch one another. Bake for 25 minutes or until they turn a deep toasty brown.
Remove pans from oven, let nuts cool slightly. Leave oven turned to 325o.
Push nuts into a mound in the center of each baking sheet, making sure the nuts are not stuck together.
Drizzle 1Tablespoon oil and 1 teaspoon vanilla over each mound; toss to coat evenly. In a small bowl mix together salt, cinnamon, and pepper. Sprinkle mixture over nuts, half for each baking sheet. Toss until nuts are evenly coated.
Spread nuts in a single layer. Bake for 10 minutes or until browned and crisp.
Let cool completely. Store in an airtight container at room temperature for up to 10days.