3/4 c. raw pecans
2 tbsp. butter
6 tbsp. granulated sugar
2 tbsp. honey
For pound cake:
Cooking spray
1 c. (2 sticks) butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla. In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. Pour batter into prepared loaf pan and smooth top with an offset. Make pecan topping: In a medium sauce pan over medium heat, cook pecans and butter together until nuts are lightly toasted, 2 minutes. Add sugar and honey and cook, stirring until sugar is dissolved and glaze starts to bubble, 2 to 3 minutes more. Spoon pecan topping in an even layer over the top of your pound cake. Bake for 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then invert onto a cooling rack to cool completely.