- 2 cups pecans
- Unsalted butter (for pan)
- 4 cups pure maple syrup
- 2 cups heavy cream
- 1/2 teaspoon kosher salt
- A candy/deep-fry thermometer; a 9×5″ or 8×4″ loaf pan
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes. Let cool, then coarsely chop.
- Fudge can be made 1 week ahead; tightly wrap and chill.