Toast the pecans on a baking sheet with parchment paper for 10-15 minutes at 350℉.
In a medium saucepan, combine water, brown sugar, granulated sugar, toasted pecans, maple syrup, cinnamon, nutmeg, and flaky sea salt.
Bring the mixture to a gentle simmer over medium heat. Cook for 10–15 minutes, stirring occasionally, until the syrup slightly thickens and the pecan aroma deepens.
Remove from heat and stir in the baking soda, vanilla bean paste, and toasted milk powder until smooth and fully dissolved.
Strain through a fine mesh sieve or cheesecloth to remove pecan bits. Let cool completely, then transfer to a clean jar or bottle. Save the pecans and add on top of you lattes or oatmeal. Store in the refrigerator for up to 2 weeks. Shake gently before each use.
