Prepare a baking sheet with parchment paper and set aside. (You'll transfer the nuts to the parchment paper to cool)

In a medium skillet, add the oil, maple syrup, salt and cinnamon (if using) to a medium sized and stir to combine over low heat.

Once combined, add the pecans and stir until all the pecans are coated in the syrup mixture.

Increase the heat to medium and gently stir until the syrup mixture begins to bubble.

Let the pecans cook in the syrup mixture for 3-5 minutes stirring occasionally to evenly coat the nuts and prevent sticking.

Once most of the bubbles have disappeared and your nuts look sticky, transfer them to the parchment paper to cool for about 45 minutes. Make sure the nuts are spread out in a single layer.