Place pecans evenly on a cookie sheet (lined with parchment paper or silpat).
Bake 15-20 minutes.
In a small bowl, whisk the maple syrup and miso with 2 tablespoons of warm water.
Pour the mixture onto the pecans and toss to coat evenly. Spread back out onto the cookie sheet and return to oven for 10-15 minutes. Don’t worry if they are sticky when they come out, they will harden further as they cool.
Remove from the oven and let them cool completely before putting in a jar to store, to gift, or to serve!