Put all the ingredients into a heavy bottom non-stick sauce pan and set the heat on medium.
Stir constantly with a heatproof rubber or silicon spatula.
While stirring, let it heat up and come to a boil, and boil for 2 to 3 minutes.
Turn the heat down and let it simmer for another 2 to 3 minutes or until it is caramelizing.
When the mixture is coated and caramelized, pour it onto a sheet of parchment paper to cool.
When it is cool enough to touch, separate the pieces from each other and let them cool completely.
Depending on your stove and heat settings, times can be different.
If the mix is too sticky after cooling completely, it can be baked at 375F to continue the caramelizing.
Or, even if sticky, the pecans make a great topping for yogurt, ice cream or mixed into popcorn.
You can adjust the time for obtaining the hardened glaze that you like with the next batch, because, being so tasty, this batch will likely be promptly enjoyed.