In a heavy saucepan
on medium heat add the sugar and water. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil. Let it go for approximately 20 minutes on medium heat, you are looking for a nice amber color and slow bubbling. Cut the heat.
Carefully* add the pecans and toss to cover. While tossing, add a pinch of salt and a pinch of cayenne pepper. Spread them out on a lightly oiled sheet pan or a silpat to cool.
Serve them crumbled in a salad, on a dessert or just on their own.