Pour the pecans, turbinado sugar, agave nectar and salt into a non-stick skillet.

Heat the skillet on medium low heat, and stir the mixture to combine.

Cook the pecans, stirring constantly, until the sugar melts and becomes thick and bubbly. The sugar mixture should coat all of the pecans.

Right before taking the pecans out of pan, stir in the cinnamon.

Pour the pecans onto a baking sheet lined with parchment paper and allow them to cool.