Heat a large skillet over medium-high heat. Add the chopped pecans and toast them, stirring frequently, for about 3 minutes. Remove the toasted pecans from the pan and reserve. Return the skillet to the heat and add chicken stock; bring up to a simmer. Add the green beans and spread out evenly. Cook for about 3 minutes or until almost tender. Add butter, maple syrup, salt and pepper to the skillet with the beans, turn up the heat to high and cook until the liquid has evaporated and the beans are shiny and glazed, 2-3 minutes. Toss with the pecans