In a large skillet over medium to high heat, add maple/cane sugar, maple syrup, and water. The higher the heat the faster the glaze is made.
Mix the ingredients with a silicone spatula until they are liquid.
Add pecans and begin stirring.
Once the pecans are coated, add the vanilla by dripping around the pan.
Continue stirring until small dry crystals form on the pecans.
Once the pecans turn a light tan they are ready to spread out on foil or wax paper.
Allow pecans to cool for 5-10 minutes before eating.
Store pecans in ziplock bag for up to 2 weeks in the refrigerator.
