Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved.

Add in pecans, stirring until combined.

Place a candy thermometer into the mixture and continue cooking. Stir frequently until temperature reaches 300°F.

Immediately remove saucepan from heat and quickly stir in butter, vanilla, cinnamon, and baking soda.

Immediately pour onto prepared baking sheet. Using a rubber spatula, spread the mixture into rectangle about 14x12 inches.

Cool completely.

Snap candy into pieces and store in an airtight container at room temperature.