What I Changed (Reflected Below) and Why: Substituted raw cane sugar for maple sugar because I didn’t have maple sugar and figured it might be difficult to find and expensive; Added shaved coconut for added texture, flavor and nutrition; Added sea salt for taste; Toasted the pecans in the skillet instead of on a baking sheet in the oven so that the whole recipe would be on the range (simple!) and use just one pan (fewer dishes!)
1. Put pecans in large heavy cast-iron skillet and heat on medium-high range for about five minutes, stirring frequently so they don’t burn. Pecans will be fragrant and toasted.
2. Remove pecans to a large mixing bowl and combine with the oil. Stir with a wooden spoon until thoroughly coated. Add the maple syrup and stir again. Then add the coconut and sugar and stir again.
3. Warm the skillet to medium-high again and pour the mixture in, scraping the bowl to remove everything. Stir constantly with a wooden spoon until most of the liquid has evaporated and everything begins to “cluster,” about 2-3 minutes.
4. Transfer to parchment paper and quickly spread out with the back of the wooden spoon. Sprinkle with sea salt. Eat slightly warm or cool. Nuts keep for quite a while, if you can keep them around that long.