• 1 cup caster sugar
• 21⁄3 cups pecans, roughly chopped
• 20g butter
• 1 Tbsp maple syrup
• 1 tsp vanilla extract
• 1⁄4 tsp ground cinnamon
Line a large oven tray with baking paper.
Put sugar in a large non-stick frying pan over a medium-low heat and cook for 10-15 minutes, rolling pan occasionally as sugar dissolves and turns to toffee. When mixture is a golden-caramel colour, add pecan, butter, syrup, vanilla and cinnamon. Shake pan until well combined.
Pour mixture onto prepared tray. Allow to stand at room temperature for 10 minutes or until set. When cold and firm, break into pieces the size of a 20-cent coin and gift-wrap in stacks.