Toast the pecans in the oven for 10 minutes, and then roughly chop and set aside.
Combine the sugar, maple syrup, corn syrup and 2 tablespoons water in a saucepan and bring to a boil. Add the pecans and bring back to a boil. Cook until the mixture begins to thicken, 5 to 10 minutes. Reduce to medium heat and stir in the cinnamon, vanilla and vanilla bean paste. Let cool.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.