Salted Maple Pecans

Preheat a nonstick pan over medium heat. Add pecans, maple syrup, and vanilla to pan. Stirring constantly, cook for 3–5 minutes or until syrup has caramelized. There should be no liquid left in the pan.

Scatter the pecans evenly onto a sheet of parchment paper. Working quickly and using a couple forks, spread the pecans so they don’t clump together as they harden. Sprinkle with sea salt.

These harden within about 30 minutes, but it’s best to let them cool for a couple hours before storing them in an airtight container. When not kept in an airtight container, they can get a little sweaty. They can be kept at room temperature for several weeks.