Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast for 5-7 minutes, or until fragrant.
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Bring to a boil and cook without stirring until the syrup turns a light amber color, about 8-10 minutes. Watch it carefully to prevent burning!
Remove the saucepan from the heat and quickly stir in the gingersnap crumbs, cinnamon, ginger, cloves, and salt. Immediately add the toasted pecans and stir to coat them evenly with the syrup.
Spread the coated pecans in a single layer on a sheet of parchment paper. Separate them as much as possible to prevent clumping. Let them cool completely, about 30 minutes, until the syrup has hardened.
