In a medium-sized pot, add the butter, sugar, maple syrup, and cream.
Place over low heat and warm through until the butter has melted, stirring occasionally. Do not bring it to a boil yet.
Increase the heat to high and bring it to a boil. Boil for 2 minutes, stirring occasionally to prevent it from burning on the base of the pot.
Turn off the heat and stir through the chopped pecans.
Pour the topping over the base and spread it out evenly.
Return to the oven and bake for a further 20 minutes. It will bubble and turn golden all over.
Remove from the oven, set aside, and allow it to cool in the pan for 45 minutes.
Remove from the pan and transfer it to a wire rack to cool completely before slicing.
Slice into squares or longer bars.
Serve and enjoy!
Store in an airtight container, at room temperature for 1 week. Store it in the refrigerator if it begins to soften/melt in warm weather.