Line a baking sheet with parchment paper, set aside.
Toast pecans in a pan over medium low heat for 5 minutes, stirring frequently.
In a small bowl, mix maple syrup, brown sugar, and salt together.
Pour syrup mixture into pan and stir to coat pecans.
Cook over medium low heat until all of the liquid starts to crystalize and is absorbed.
Remove from heat, pour onto prepared baking sheet, separate nuts so they do not stick together and let cool.
Recipe inspired from Fifteen Spatulas