2) In a large heavy saucepan over medium heat, combine corn syrup, sugar and water. Stir mixture only until sugar is completely moist and mixture reaches 115C on a candy thermometer. At that point, without stirring, immediately remove from heat and add cinnamon. Stir until mixture settles or stops boiling.
3) Stir pecans into mixture all at once. Stir until all pecans are coated completely. Pour out onto the baking sheet and allow to cool. Break into pieces and serve.