# What You'll Need:
→ Croissants
01 - 8 large store-bought or bakery croissants, preferably day-old
→ Pecan Filling
02 - 1 cup pecan halves or pieces
03 - 3/4 cup light brown sugar, packed
04 - 1/2 cup unsalted butter, softened
05 - 1 large egg
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1/2 teaspoon vanilla extract
→ Icing and Decoration
10 - 1 cup powdered sugar
11 - 2 to 3 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - Purple, green, and gold sanding sugars for decoration
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Pulse pecans in a food processor until finely chopped but not formed into a paste.
03 - In a mixing bowl, cream together softened butter and packed brown sugar until light and fluffy. Beat in egg, cinnamon, nutmeg, salt, and vanilla extract. Fold in chopped pecans until evenly distributed.
04 - Using a sharp knife, split each croissant horizontally while maintaining a hinge so they open like a book.
05 - Spread pecan filling evenly inside each croissant cavity, then gently close each one.
06 - Arrange filled croissants on prepared baking sheet. Bake for 12 to 15 minutes until golden brown and filling is set.
07 - While croissants bake, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth, thick, and pourable.
08 - Cool croissants slightly, then drizzle with icing. Immediately sprinkle with purple, green, and gold sanding sugars in festive stripe patterns.
09 - Serve warm or at room temperature.
