In a medium sauce pan, heat the sugar, salt and 2 tablespoons of rum over medium-high heat until it boils. At this point, stir the mixture until the syrup starts to turn clear and turn the heat down to medium-low so the syrup doesn’t burn.
Pour in the pecans. Once the pecans are coated, add the remaining 2 tablespoons of rum. The syrup will thin out at this point. Stir continuously until the syrup returns to a boil.
Spoon the pecans onto a baking sheet lined with baking paper.
Bake in a pre-heated oven at 180°C – 350°F for 15 to 20 minutes until the bubbling stops and the syrup appears hard.
Remove from the oven and allow to cool completely on a baking sheet.
Break apart and store in an air tight container or glass jar.