Yield: 4 cups
Bake pecans in a shallow pan at 350°, stirring occasionally, 10 to 15 minutes or until toasted.
Bring juice concentrate, sugar, and cinnamon to a boil in a heavy saucepan; boil, stirring constantly, 1 minute. Remove from heat; stir in toasted pecans.
Drop pecans 1/2 inch apart onto an aluminum foil-lined baking sheet. Let stand until firm.