Preheat oven to 300°F.

Line a rimmed baking sheet with aluminum foil. Brush foil with the melted butter; set pan aside.

Using a large bowl, add water and chopped pecans; toss until well coated.

Using a separate bowl, stir together the sugars, salt and cinnamon. Add this mixture to the bowl with pecans and toss until well coated.

Spread pecans across buttered baking pan. Bake at 300°F for 30 minutes, stirring after 15 minutes.

Let cool before serving.

Preheat oven to 325°F.

Using a medium mixing bowl, add flour, baking soda and salt; stir until well combined. Set bowl aside.

Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).

Add eggs two at a time, mixing well after each addition.

Add vanilla; mix until well combined.

Add flour mixture to the bowl in 2 additions, mixing well after each addition.

Add sour cream; mix on low speed until well combined.

Scrape sides and bottom of bowl to ensure batter is well combined.

Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour).

Pour ½ of the batter into the prepared pan. Use a spoon to level the top of the batter.

Sprinkle the pecan mixture on top of the batter. Pour remaining batter on top, using a spoon to level batter.

Bake for 90-95 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes before inverting onto a wire baking rack. Let cool completely before slicing.

While cake is cooling, make the glaze by whisking together the confectioner’s sugar, milk and vanilla.

Using a piping bag with a small round tip (or a ziptop sandwich bag with one corner snipped off), drizzle the glaze on top of the cake.