In a medium bowl, stir together the sugar and maple syrup until combined. Add pecans to sugar and maple mixture and gently toss evenly coat nuts. Spread nuts onto a parchment or sil-pat lined sheet pan. Bake 7-10 minuets until the sugar bubbles around the nuts remove from oven and let cool. When nuts are cool brake the nuts into pieces and set aside.
Add ground cayenne pepper to sugar and maple mixture for a spicy maple pecan
Spread melted chocolate (dark chocolate or milk chocolate) onto a sil-pat or parchment lined pan. Sprinkle candied pecans over chocolate entire slab of chocolate. Place the bark into the refrigerator until it is set. Remove from refrigerator and brake up the bark package in a sealed container and refrigerate until ready to use. If you are using tempered chocolate refrigeration is not necessary.