Whip egg whites until they form stiff peaks.

Add in sugar, brown sugar, cinnamon, salt, vanilla, and maple syrup, and then whip some more.

Gently fold the pecans into the mixture, coating all the nuts evenly, but being careful not to deflate the egg whites too much.

Spread mixture out on parchment paper and bake at 350°F (for convection oven) or 375°F (for conventional oven) for 10 minutes

Remove from oven and stir, keeping the nuts coated in the mixture.

Lower the oven by 25°F and bake in 5 minute intervals, stirring in between until golden brown and slightly crisp (usually about 15-20 minutes after lowering the oven temp).

Remove from oven and carefully transfer to a room temperature baking tray to cool.