Add the coconut sugar, water and salt to a small saucepan. Bring to a boil, then reduce to simmer. Stir until the sugar has dissolved and then add the pecans.
Stir the mixture constantly until the liquid evaporates and the nuts becomes sticky. Add the quinoa and continue to stir until cobwebs (stringy pieces of sugar) begin to form.
Remove from the heat and pour nuts onto a parchment lined baking sheet. Cool at room temp (or in the fridge) until they've hardened.
adapted from Lexie's KitchenAs Lexie points out in her post, coconut sugar has a low burn point so it's important to watch it carefully so it doesn't burn.I found these kept best in the fridge!Nutritional value based on 1 cup