To Make The Pecans
Heat a medium-sized skillet over medium heat. Add in and whisk the butter and brown sugar together until they're melted together. Allow the mixture to simmer for 2-3 minutes, stirring occasionally.
Remove the skillet from heat. Add in the pecans, tossing to evenly coat.
Turn them out onto a sheet of parchment paper, spread them out, and allow them to harden as they cool.
To Make The Donuts
Add all of the 'dry' ingredients to the bowl of a stand mixer. Use a fork to stir them all together until evenly incorporated.
Add in all the wet ingredients and mix on low speed until everything's come together and the batter is smooth.
Prepare a donut pan by spraying it with non stick spray and then pipe the batter into the wells, stopping just below the top.
Bake the donuts at 400 degrees for 10 minutes. Remove the donut pan from the oven and let the donuts rest/cool for a minute or two. Pop the still warm donuts out of the pan and transfer them to a wire rack to finish cooling.
To Make The Glaze
Heat a medium-sized skillet over medium heat. Add in the butter and brown sugar, stirring until they're both melted and the mixture's smooth.
Reduce the heat to low and stir in the creamer and honey. Allow the glaze to gently simmer for 5-6 minutes, stirring constantly.
Turn off the heat, and immediately stir in the vanilla and powdered sugar, whisking until all lumps are gone and the mixture's once again smooth.
The glaze will harden as it cools. Working with one at a time, quickly dip the tops of each donut into the glaze and immediately sprinkle with candied pecans.
Return the glazed donuts to the wire racks while the glaze cools completely.
Serve immediately, or store them in airtight tupperware for up to 48 hours before enjoying.