Line a cookie sheet with parchment and set aside.
Over medium heat, melt the Unsalted Butter (2 tablespoon) and Coconut Oil (2 tablespoon) in a large skillet.
Whisk in the Brown Sugar (1/4 cup) until it melts. Then, whisk in the Maple Syrup (1/4 cup).
Whisk in the Ground Cinnamon (1 teaspoon), Smoked Paprika (1 teaspoon), Sea Salt Flakes (1/2 teaspoon), and Cayenne Pepper (1/4 teaspoon) until incorporated and fragrant.
Add in the Pecan Halves (3 cup), stirring constantly for 3-5 minutes, until the nuts are toasted.
Transfer the nuts to the cookie sheet and spread in an even layer. Sprinkle with additional sea salt. Allow to cool fully before storing in an airtight container.