Heat oven to 325 F. Combine sugar, water, garlic salt, paprika, black pepper and ground red pepper in a large skillet. Bring to a boiling over medium heat; boil gently, uncovered, for 2 minutes.
Stir in pecan halves until well-coated.
Line a 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Spread nuts on foil.
Bake for 15 to 20 minutes or until browned. Cool. Break apart large clusters.
Store in an airtight container at room temperature up to 1 week.