Place pecans into a non-stick sauté pan. *Toast over medium heat for about 3 minutes, stirring often.

Add in the maple syrup, cinnamon, nutmeg, and salt . Stir to combine.

Cook over medium heat and stir often to keep from burning. You're trying to evaporate the water out of the maple syrup.

You'll pass three stages. First, the maple syrup will look glossy and thin with rapid bubbles. **Second, the maple syrup will start to thicken and the bubbles will be slower. Third, the maple syrup will start to crystalize and stick to the pecans. (It will look like your pecans are covered with brown sugar.)

Remove from the heat and pour your pecans out onto some parchment paper. Allow to cool for 15 minutes.

Enjoy your cozy fall snack! You can also use maple candied pecans as toppers for salads, soups, ice cream, fruit, desserts...almost anything! Store in an airtight container for about 2 weeks.