Put the pecan nuts, brown sugar, maple syrup, smoked paprika, cinnamon and salt in a non-stick skillet and stir well.
Place the pan over medium heat, and let the nuts cook for about 5 minutes until really bubbly and sticky. Stir them frequently and don't leave them unattended as they can burn easily.
Turn off the heat and carefully spoon the nuts onto a parchment paper or silicone mat-lined plate or baking tray. Spread them out in a single layer with a spoon and leave them to cool at room temperature. They will get hard and crunchy as they cool down.
NOTES
Once cool place in an airtight container or jar and store for up to two weeks. They are safe to eat past this time but might become a little less crunchy.