Toast the pecans

• Add the chopped pecans to a saucepan.
• Toast briefly over medium heat until fragrant.

Simmer the syrup

• Add the brown sugar, maple syrup and water to the pecans.
• Simmer on medium heat, stirring occasionally.

Season off the heat

• Take the pan off the heat.
• Stir in the salt and vanilla bean paste.

Cool and strain

• Let the syrup cool completely.
• Strain through a sieve into a syrup container.
• Store in the fridge for up to 2 weeks.