Preheat the oven to 375°F.

To a medium saucepan, add all the ingredients and stir to combine until everything is dissolved.

Bring the mixture to a boil, stirring occasionally. This should take about 3-5 minutes.

Once the mixture has come to a boil, turn it down to simmer over low heat, and simmer for 10 minutes, stirring occasionally.

After 10 minutes of simmering, remove from the heat. To separate the syrup from the pecans, pour the liquid through a strainer into a glass jar or heat-safe container and allow to cool. Syrup will also continue to thicken a little more as it cools.

Line a sheet pan with parchment paper and spread the wet pecans evenly across the pan.

Place the pan in the preheated oven, and bake for about 10-15 minutes. Baking time can vary by oven and will also depend on the size of pecans used. Just keep an eye on them closely once it's gotten to 10 minutes to make sure they don't burn. They will be finished when they are dried and browned with a little bit of a darker color and have crisped up a bit (no longer wet, soft, and chewy). Remove the pan from the oven and allow pecans to cool completely on the pan. They will also continue to harden and become more crunchy as they cool. Store in an airtight container or food storage bag at room temperature in a cool, dry place for up to 3 weeks.

Allow the syrup to cool completely before sealing with a cap or lid, then store in the refrigerator for up to 3 weeks.