Spread the walnuts out on a large cookie sheet; bake at 275° for about 15 minutes, stirring frequently.
Remove from oven and set aside.
Combine the sugar, water, cinnamon and salt in a 3 quart saucepan and cook to 236°, soft-ball stage, WITHOUT STIRRING. Note: Use a candy thermometer for exact temperature if at all possible. You get much better results.
Remove from heat and stir in the vanilla and the nuts.
Stir gently until the nuts are well coated and mixture has begun to cool down.
Turn out onto a greased cookie sheet, separating any pieces that have clumped together.