Yield: 1 cup
- 1 cup pecans, roughly chopped
- 1/4 cup maple syrup
- 1/8 teaspoon cinnamon
- Placing the pecans in a pie pan and bake at 350º for 5-7 minutes or until fragrant and lightly toasted. Remove from the oven and set aside.
- In a small saucepan, place the maple syrup and cinnamon. Over medium heat, bring the mixture to a boil, and continue to boil for an additional minute. Add the toasted pecans, stir well to thoroughly coat, and continue to cook an additional 1-2 minutes while stirring constantly.
- Transfer the pecans back to the pie pan, spread out in a single layer, and set aside to cool completely. When cooled, loosen the pecans from the pan, breaking into small clusters, and store in an airtight container in the refrigerator.