Place a medium non-stick skillet over medium heat. When the skillet is warm, add in the coconut sugar and water.

Bring to a simmer. Stir occasionally so the sugar and water can melt together.

Once the coconut sugar is dissolved and the sugary water start to bubble and release moist, add in the pecans and the salt. If you are using any of the optional ingredients, you can add these now as well.

Heat until almost all the liquid is evaporated. Tis can take about 5 minutes. Make sure to keep an eye on the skillet and stir occasionally.

When the water is evaporated and the pecans become sticky, remove from the heat.

Transfer the pecans to a big plate or a baking tray (with parchment paper).

With a spatula, separate each pecan if you don’t want them to stick to each other.

I spread the pecans out a little bit, as I don’t mind them sticking to each other.

Let cool completely at room temperature or in the fridge.  The longer you let the pecans cool, the crunchier they will be.