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In a heavy bottomed skillet or pan, heat the pecans and maple syrup over low to medium-low heat, stirring continuously.
The maple syrup will start to bubble and you'll see the extra moisture evaporating.
Keep cooking and stirring until all of the extra moisture has evaporated and the maple syrup sugars starts to crystallize and stick to the nuts. This should take 5-8 minutes.
Make sure you stir the whole time so that you don't burn the nuts.
When the moisture is all gone turn the nuts out onto a baking mat or a piece of parchment (or waxed) paper and let the nuts cool.
Enjoy just as they are or add to your favorite salads, trail mix, granola, popcorn, or dessert.