I brought these to church once and they were gone before the coffee finished brewing. They’re small, but they don’t last long.”

Ingredients
1 cup chopped pecans
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter
1/2 cup heavy cream

In a saucepan, combine brown sugar, granulated sugar, unsalted butter, heavy cream, vanilla extract, and a pinch of salt.
Cook the mixture over medium heat, stirring constantly until it thickens and becomes glossy.
Add chopped pecans to the caramel sauce, stirring to coat evenly.
Drop spoonfuls of the mixture onto a lined baking sheet and let cool until set.
Optional: Sprinkle with sea salt before the Pecan Dandy Do’s completely cool.

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