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Begin by lightly roasting the pecans.
In a saucepan, mix together the butter, brown sugar, maple syrup, and water. Let it simmer on low heat for about 10 to 15 minutes.
Once done, strain the syrup and stir in the vanilla extract, butter extract, and a pinch of salt. Allow this mixture to cool completely before storing.
Roast the strained pecans again and toss them to create a candied pecan crunch for topping.
In a cup or pitcher, combine 2 tablespoons of the butter pecan syrup with a hot double shot of espresso and 4 ounces of milk. Stir well to mix.
To prepare the cold foam, whisk together 3 tablespoons of heavy cream, 2 tablespoons of milk, 1 tablespoon of butter pecan syrup, and a splash of vanilla syrup until it becomes frothy.
Finally, top the latte with the cold foam and sprinkle the candied pecan crunch on top.