In a pot over med heat, combine the sugar, maple syrup, coconut oil, and sea salt. Stir well and bring to a gentle boil. Boil for 2-3mins without stirring. Turn to low and add the pecans & baking soda. Stir well - I like to use a metal spoon, applying light pressure to the base to help the sugar dissolve. Continue stirring as the caramel becomes thicker and smoother in consistency (10-15mins). Remove from heat, spread out the caramel coated pecans over parchment paper, and allow to cool to room temperature. Ready to use, or store in an airtight container in the fridge for up to 7-10days.

Add all of the ingredients, but the arrowroot powder, into a blender and blend on high until combined. Pour about a 1/2cup of the blended popsicle mix into a cup or small bowl, and add the arrowroot powder. Stir until the arrowroot powder dissolves into the mix and no lumps are left. Pour the thickened arrowroot mix back into the blender. Blend on high until well combined. Pour the mixture into popsicle molds until each are 3/4 full. Gently drop in some of the prepared MaplePecan Caramel. If necessary, use one of the wooden sticks to help guide the MaplePecans within the mold. Top with the popsicle mix as needed. Add a wooden stick to each mold, and freeze until set (about 5-7hrs). To remove, run the base of the popsicle mold under warm/hot water for 20-30seconds or until the popsicle slides out. Enjoy.