Buttermilk Waffle with Bourbon Carmel Pecans

Pecans
• 3/4 Stick-Unsalted Butter-6 tablespoons
• 2 Tablespoons-Brown Sugar
• 2 Tablespoons-Honey
• 1/2 Cup-Bourbon
• ¼ Cup-Heavy Cream
• 3/4 Cup-Pecans-lightly toasted and rough chopped

 
Waffle
• 2 Cups-All Purpose Flour
• ½ Teaspoon-Baking Soda
• 1 Tablespoon-Baking Powder
• 1 Teaspoon-Salt
• 2 Tablespoons-Granulated Sugar
• 3 Each-Eggs-beaten
• ½ Stick-Unsalted Butter-melted
• 2 Cups-Buttermilk-room temperature

 
Directions
1. Melt butter in a sauté pan over medium high heat.
2. Add brown sugar, honey, bourbon, bring to a simmer.
3. Whisk until sauce slightly thickens and whisk in cream.
4. Add pecans to glaze, stir to coat and keep warm over very low heat, stirring frequently.
5. Warm waffle iron according to instructions.
6. For waffle, combine flour, baking soda, baking powder, salt and sugar.
7. In a separate bowl combine eggs, butter and buttermilk.
8. Add wet ingredients to dry and mix to combine.
9. Allow mixture to rest at least five minutes.
10. Begin to ladle waffle batter into waffle iron with recommend amount, cook until golden brown on both sides.
11. Remove when golden brown, cooked through and easily removed.