1 c pecans
1/4 c dark rum
1/4 c maple syrup
2 Tbs butter
1/8 tsp (or a bit more) salt
Steep the pecans in the rum for at least 20 minutes.
Combine pecans & rum, maple syrup, and butter. Cook over high heat about 10 minutes (if you have a light-weight pan, you'll probably have to user lower heat for longer to avoid burning), stirring frequently and then constantly, until liquid is gone and butter starts to be noticeably separate, and the syrup just starts to form threads between the nuts—this is a bit nerve wracking, as overdoing it will burn the butter or nuts, but undercooking will leave them gooey. (If you've cooked out the liquid, they will be dry once they cool.)
Spread out onto a lightly greased cookie sheet (the more you spread them out, the less you'll have to break them apart after they cool), and sprinkle with salt while still hot (I like fairly salty with the sweet). Let cool completely before packing in an air-tight container.
Slightly modified from The Common Ground Dessert Cookbook.