Place pecans and salt in a medium bowl. Cover with water and stir to dissolve salt. Sit on the counter overnight at room temperature. The next day preheat the oven to 170ºF, drain the nuts, pour into a bowl and toss with maple syrup. Spread pecans on a baking sheet lined with parchment paper. Bake the nuts overnight, about 8-10 hours, or until crispy.