Great on a salad or just for munching.
1 T butter
1 T packed dark brown sugar
1 T maple syrup
1 cup pecan halves
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or non-stick foil. In 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
Add pecans; cook 2 to 3 minutes, stirring constantly, until coated. Spread mixture onto parchment-lined cookie sheet.
Bake 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes. Store in tightly covered container up to 2 weeks.
The Johnson Family Cookbook