Put sugar, water, corn syrup, salt, allspice and cinnamon into a large sauce pan. Cook over medium heat stirring constantly until mixture boils. Insert candy thermometer and cook to 236 degrees, the soft ball stage. (When syrup is dropped into cold water it forms a soft ball.) Remove from heat and add pecans and Vanilla, Stirring until mixture begins to thicken and lighten in color. Pour into jelly roll pan. Using two forks, quickly separate halves.
