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1
In a tall, heavy pot (at least 5 quarts), combine the sugar, milk, corn syrup, canela, baking soda, salt, and butter and bring to a boil, stirring.
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2
Cover with a lid for 2 minutes to remove the sugar crystals and cook, stirring occasionally so it doesnt scorch the bottom of the pan, until it reaches the soft-ball stage, or 235 to 240F, 20 to 25 minutes.
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3
Remove from the heat, discard the canela, and let cool for 30 minutes until it is about 180F.
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4
Meanwhile, grease an 8 by 8-inch pan, line it with parchment paper, and butter it again.
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5
When the mixture has cooled, add the vanilla and beat by hand with a clean wooden spoon until the mixture thickens and loses its gloss, about 5 minutes.
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6
Pour the mixture into the prepared pan and smooth it out with an offset or a rubber spatula.
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7
Allow to set, about 6 hours, and cut into 1- by 2-inch rectangles.
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8
Alternatively, you can put the mixture into a piping bag with a starred tip and pipe into 4-inch logs over wax or parchment paper and allow to cool.
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9
Form the mixture into Ping-Pong-size balls and lightly flatten with the palm of your hand.
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10
Place on wax or parchment paper, put a toasted pecan half in the center of each, and press down gently; allow to cool.
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11
Preheat the oven to 400F.
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12
Form the mixture into Ping-Pong-size balls and flatten between two heavy pieces of plastic using a tortilla press or rolling pin so they are about 1/16 inch thick (like a tortilla), then transfer to a heavily greased baking sheet.
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13
Bake until the tops are browned, 5 to 7 minutes.
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14
Let cool.
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15
If you are going to store them, put pieces of wax or parchment paper between the layers.
