1 cup sugar
⅓ cup water
½ tsp salt
½ tsp maple extract
1 TBSP butter
2 cups pecan halves
Mix sugar water and salt in a saucepan over medium heat till it reaches soft boil stage at 240* with a candy thermometer
Remove from heat and add in maple extract and butter
Add pecans and stir till creamy
Pour out onto wax paper
As it cools break it apart
Store in airtight container
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