In a small bowl stir together the flour and salt. Set aside.
In a deep bowl, beat eggs with a fork or wire whisk. Gradually beat in the cooled butter or margerine. Stir in water. Stir into flour mixture till well combined. If neccesary use hands to work in flour.
Form into a ball with hands.
Divide dough into 24 balls.
On a lightly floured surface, roll each ball into a paper thin round, 6 inches in diameter. Cover rounds to prevent drying out.
In a large deep saucepan or deep fryer, heat 2 inches of melted shortening or cooking oil to 375 degrees. Place one round of dough in the oil. As soon as it rises to the surface, press the center with a long handled fork and twist the fork to give the dough a pig's ear shape. Press fork and dough against side of the pan to retain shape. Fry for 1 1/2 minutes or till golden, turning once. Drain on paper towels and repeat with remaining rounds.
In a 2 quart saucepan bring cane syrup or syrup molasses mixture to boiling. Clip a candy thermometer to pan. Cook syrup over medium low until it reaches 230 degrees, stirring frequently.
Arrange the pastries on a platter. Drizzel with hot syrup and sprinkle with pecans.