In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, spices and water. Stir until sugar is dissolved. Set candy thermometer in place, and continue cooking. When candy hits around 240°F, add the pecans.
Stir frequently until temperature reaches 300°F or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat. Quickly stir in butter and baking soda and pour onto cookie sheet. With 2 forks, lift and pull the candy into rectangle about 14×12 inches. Sprinkle with sea salt if desired. Cool completely. Snap candy into pieces.