For the prep:

Cup of Yum
1. Preheat oven to 325˚F.
2. Line a sheet pan with foil and spray the foil generously with nonstick cooking spray. (this will keep nuts from sticking to the pan). Layout a second piece of foil on a work surface and again spray with nonstick cooking spray. Rub each with a small piece of paper toweling to evenly coat the surface with the oil. Or use a piece of parchment paper instead of foil on your work surface. No need to spray the parchment.

For the pistachos:

1. Combine all ingredients in a medium microwave-safe bowl. Stir well.
2. Place bowl in the microwave and cook on high power for 1 minute. This will thin out the maple mixture to help coat the pecans better. Then stir continuously for 1 minute (no cheating, you want the syrup mixture to get in every little nook and cranny of the pistachios), until the nuts are thoroughly coated.
3. Turn the pistachios out onto the prepared sheet pan, making sure to scrape out all of the honey mixture. Spread out the nuts to a single layer on the pan.
4. Place the pan in the preheated oven and bake for 10 minutes.
5. Remove from oven and stir well to redistribute nuts then spread out again to a single layer. Bake until golden brown, about 8-12 minutes more. Watch them carefully towards the end as nuts can quickly burn.
6. Stir again after removing from oven then spread out to a single layer on the prepared foil or parchment paper on your work surface.

For storing:

1. Allow to cool completely, then transfer to an airtight container for storage