In a small saucepan combine brown sugar, butter, and maple syrup. Cook and stir over medium heat until the sugar is dissolved and the margarine or butter is melted. Remove from heat. Stir in pecans, flour, and brandy or vanilla.
Line a cookie sheet with foil; lightly grease the foil with margarine or butter. Drop the batter from level teaspoons about 5 inches apart onto the cookie sheet. Only bake 4 or 5 cookies at a time because you need to shape them quickly before they harden. Bake in a 350 degree F. oven 8 to 10 minutes or until bubbly and deep golden brown.
Let stand on cookie sheet on wire rack for 1 minute. Immediately remove cookies from foil, flipping them with a spatula onto the counter. With flat side to the inside, roll cookies around the greased handle of a wooden spoon, letting the bowl of the spoon hang over the edge of the counter. Remove the wooden spoon, keeping the rolled shape.
Cool on wire rack. (If cookies harden before you can shape them, return them to the hot oven for 1 minute or until softened.) Repeat with remaining batter. Makes 36 cookies.