From an article about maple syrup in the Washington Post. They recommend using around Thanksgiving on toast or pumpkin bread.
Ingredients
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons maple syrup
1/2 ounce unsalted pecan halves, toasted and finely chopped (see NOTE)
Flaked sea salt, for garnish (optional)
Instructions
1. Mash together the butter and maple syrup in a medium bowl until well combined and smooth.
2. Fold in the chopped, toasted pecans until evenly distributed. Cover with plastic wrap directly on the surface and refrigerate until ready to use.
3. Just before serving, sprinkle with the sea salt, if desired.
NOTE: Toast the pecans in a small, dry skillet over medium-low heat for a few minutes, shaking the pan as needed to avoid scorching, until the nuts are fragrant and lightly browned. Cool completely before chopping.