Line a large baking sheet with parchment paper, set aside. Preheat oven to 350 degrees F. Place pecan halves on another baking sheet (no parchment needed) in a single layer. Bake for 10 minutes, stirring halfway through. Start keeping a close eye on them after 7 minutes as they can burn quickly.
Meanwhile, combine brown sugar, salt, cinnamon in a small bowl. Combine honey, water, vanilla and canola oil together in a medium saucepan (make sure it will be big enough to fit the pecans). Bring liquid mixture to a heavy simmer and stir. Reduce heat to low and add the pecans, stirring often. Cook until the nuts are coated and the liquid has evaporated. They will appear shiny.
Pour about 1/3 of the cinnamon sugar mixture over the nuts and stir to coat. Continue with the rest of the cinnamon sugar until the pecans are well coated. Pour pecans onto the prepared baking sheet and allow to cool. Break them up and store in an airtight container for up to 3 weeks.