Lay 3 strips of wax paper (about 2 feet long) on a counter or work surface.

Combine sugar, cinnamon, cream of tartar, and water in a 2 1/2 to 3 quart pot (do not use non-stick). Bring to a boil and cook to a semi-hard ball stage when tested in cold water. Remove from heat and add the vanilla and pecans. Stir to coat all the pecans with the syrup. When syrup begins to sugar transfer the pecans to waxed paper. Separate the pecans and allow to dry. Store in an airtight container.