Combine all ingredients in a pan (preferably a heavy pan). Mix until everything is coated well. Cook on medium heat and watch for the mixture to start simmering gently. After this time reduce the heat in order to keep a gentle simmer and cook for about 17 minutes (stirring every 3 minutes). Cooking time will vary depending on pan and heat. During this time of stirring, watch for the liquid to evaporate and the mixture to start sticking and becoming harder to stir. Once it starts to stick together and becomes hard to stir, start stirring continuously for a few more minutes until the maple syrup starts to crystalize and looks like sugar on the outside of the pecans. They will also stop sticking together as much. Once the crystals have formed, stir for two more minutes and then transfer onto a pan or glass baking dish so they don't stick together. After letting them cool, store them in an air-tight container. If you don't plan to eat them right away (which is hard), put them in the refrigerator for longer storage. We have found that putting them in the refrigerator produces a crispier, better product.
