Preheat a large skillet over medium-high heat. Add coconut oil and allow to melt. Add the pecans.
Lightly toast the pecans in the coconut oil for about 2-3 minutes.
Sprinkle the coconut sugar evenly over the pecans, followed by the maple syrup, and sea salt. Lower heat to medium and continue cooking, stirring constantly with a silicone spatula or wooden spoon. A thick syrup will start to form and turn a deep amber brown and lightly coat the pecans. Be careful not to let the caramel become too dark or the nuts will taste burnt.
Turn off heat and add vanilla and cinnamon. The caramel will bubble up and sputter a bit. Stir well.
Transfer the pecans to a baking sheet lined with parchment or a silicone baking mat and spread out evenly. Alternatively, generously grease pan to prevent pecans from sticking. Allow to cool completely.
Store candied pecans at room temperature in an airtight container until ready to use.
This recipe can be used for most types of nuts, but works particularly well with walnuts, almonds, and hazelnuts.
Brown or white sugar can be used in place of coconut sugar.
Honey can be substituted for maple syrup.
For a spicy version, add a good pinch ground cayenne at the same time as the vanilla and cinnamon.