📖 Instructions

1. In a large saucepan, combine the maple syrup, brown sugar, butter, and salt. Stir everything together over medium heat, just until the butter melts. Don't let it boil just yet!
2. Place your pecans in the saucepan with the maple mixture. Stir to make sure the nuts are fully coated. Then, bring the mixture to a gentle boil, stiring constantly. This is super important to prevent burning!
3. Once it starts to boil, keep a close eye on it. Use a candy thermometer if you have one. You want to reach around 235-240°F (113-116°C) — the soft-ball stage. If you don't have a thermometer, just keep a careful eye on the syrup; it will thicken and turn a lovely rich amber color.
4. Line a baking sheet with parchment paper. This step is crucial to prevent sticking and makes for easy clean-up.
5. Using a slotted spoon or similar, carefully remove the pecans from the saucepan and place them in a single layer on the prepared baking sheet.
6. Let the candied pecans cool completely before serving or storing. This is where the magic happens – they'll crisp up as they cool!
7. Once cooled, break apart any clumps that may have formed. Store as described in the FAQ's above