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Start by toasting the pecan halves in a small frying pan over a medium heat. Toast them for 3-4 minutes, shaking the pan occasionally so the nuts don't burn. Set aside to cool and then chop super finely. The pecans should be tiny, just slightly bigger than the texture of ground up nuts.
Combine all ingredients (except for the pecans) in a mixing bowl or the bowl of a stand mixer (whisk attachment). Beat on medium high speed in stand mixer for two minutes, or beat using a handheld mixer or whisk until totally combined and fluffy.
Stir in the pecans until evenly combined (make sure they're cooled completely first). Transfer to an airtight container and store at room temperature for up to 5 days or in the fridge for up to two weeks.