1 lb. pecan halves
1/2 c. maple syrup
1 1/2 tbsp. heavy cream
1 1/2 tbsp. Grand Marnier
1/4 tsp. salt
1/4 tsp. cinnamon

Preheat the oven to 350 degrees. Put the pecans on a cookie sheet and bake for 12 to 15 minutes. Heat the maple syrup, cream and Grand Marnier in a large skillet to a boil. Boil for 2 minutes, then add salt, cinnamon and pecans. Stir constantly until pecans are completely coated with sauce. Put pecans back on the cookie sheet and bake for 10 minutes. Remove from the oven and cool. Break apart, if necessary. Store in an airtight container. 1 pound.

You can serve these on a fruit and cheese plate with after-dinner coffee.