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Set up a parchment-lined baking sheet near your stove for transferring the hot pecans once done cooking.
Place a large skillet over medium heat. Add maple syrup, vanilla extract, and sea salt to the skillet. Heat for about one minute until mixture begins to warm and combine.
Add all pecans to the skillet and stir immediately to coat evenly with the maple mixture. Pecans should be completely covered with syrup.
Sprinkle cinnamon over the pecans and stir thoroughly to distribute evenly. Continue stirring frequently as maple syrup begins to bubble gently. If mixture starts to boil vigorously, reduce heat to medium-low.
Keep stirring pecans frequently to prevent burning. Maple syrup will bubble and gradually reduce as liquid evaporates. This process typically takes 7-9 minutes.
Once most liquid has evaporated and pecans look glossy and well-coated, stir for one additional minute. Immediately transfer pecans to prepared parchment-lined baking sheet, spreading them out evenly.