Line a baking sheet with parchment paper or aluminum. Set aside.
Toast pecans over medium heat for 5-10 minutes until toasted. Stir occasionally. Be careful not to burn. I burnt a few. LOL.
In a small saucepan, bring sugar, ¼ cup water, and orange zest to a boil over medium-high heat. Cook for 20 minutes until sugar turns amber in color. Note I undercooked mine which explains why the color is different. Do you.
Pour hot sugar mixture over pecans. Allow cooling completely for approximately 20 minutes. Transfer hardened mixture to a cutting board, chop into small bite sizes. Can be stored in an airtight container for up to 1 week. Enjoy!!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/orange-toasted-pecan-topping/