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Preheat the oven to 300 F. Line a baking tray with parchment paper.
Evenly spread the pecan halves on the baking tray and bake for 20 - 27 minutes, until the pecans have darkened in color and smell very toasty. Remove from the oven and cool for 5-10 minutes.
Add the pecans to a high speed blender or food processor. Blitz a few times until the pecans are in small chunks. Reserve ⅓ cup of the chopped nuts.
Continue blending until the pecans start to form a thick paste. Scrape down the sides and continue until it is a smooth, pecan butter.
Add the maple sugar and blend until completely smooth, then add the miso paste. When you blend the miso, you will notice the mixture thickens slightly.
Stir the reserved chopped pecans back into the pecan butter.
Scoop into a glass jar/container, allow to cool, then place in the fridge to store. This must be refrigerated, as miso does not stay good at room temperature.