In a large heavy saucepan over high heat, bring the sugar, salt, and water to a boil.
Add in the pecans.
Return to a boil, reduce heat to medium, and simmer, uncovered for 15 minutes. Drain the pecans well, and spread in a single layer on a Parchment paper or Silpat lined baking sheet and let dry for about 1 hour, tossing occasionally.
Preheat the oven to 300° F. Place the baking sheet with the pecans in the oven, and roast stirring occasionally, until crisp and golden brown, about 45 minutes. Let cool completely. Transfer to a serving bowl, or store in a tightly covered container for up to 1 week.
Slightly adapted from The Joy of Cooking1 pound of pecans is roughly 4 cups, and I figured about 1/4 cup per serving.