Pecan Cookie Waffles with Honey Cinnamon Butter

Ingredients

• 2  eggs 
• 0.5 teaspoon ground cinnamon mccormick®
• 0.5 cup half and half 
• 3 tablespoons honey 
• 0.8 cup pecans chopped fisher® naturals®
• 16.5 oz sugar refrigerated
• 1 teaspoon vanilla extract pure mccormick®
• 0.5 cup frangelico unsalted salted softened
• 0.5 cup frangelico unsalted salted softened

Equipment

• bowl
• frying pan
• oven
• hand mixer
• waffle iron

Directions

1. In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
2. In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
3. Remove from skillet to plate to cool.
4. Heat oven to 200F.
5. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco Original No-Stick Cooking Spray.)
6. In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
7. Pour 1/3 cup batter onto each waffle section. (Check manufacturers directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
8. To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans.