1. Make the Pecan Pie Filling

1. In a small saucepan over medium heat, combine pecans, brown sugar, corn syrup, butter, and salt.

2. Stir for 3–5 minutes until thickened and glossy.

3. Pour into a small bowl and cool completely (refrigerate 10–15 minutes to speed up cooling).

2. Make the Churro Dough

1. In a medium saucepan, bring water, butter, sugar, and salt to a rolling boil.

2. Reduce heat to low and add flour all at once. Stir vigorously until dough forms a ball and pulls away from sides (about 1 minute).

3. Remove from heat and cool 5–7 minutes.

3. Incorporate the Eggs

1. Beat in eggs one at a time until smooth. Dough may look separated at first—keep mixing!

4. Stuff the Churros

1. Scoop ~1 tbsp of dough, flatten slightly.

2. Add ½ tsp cooled pecan filling in the center.

3. Fold dough around filling, pinch to seal, and roll into a smooth ball.

4. Place on parchment-lined baking sheet. (Tip: wet hands lightly if dough is sticky.)

5. Fry the Churros

1. Heat oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer or wooden spoon test.

2. Fry a few dough balls at a time, 2–4 minutes, turning until golden and puffed.

3. Drain briefly on paper towels.

6. Coat in Cinnamon Sugar

1. Mix sugar and cinnamon in a bowl.

2. Toss warm churro bites in mixture until fully coated. Serve immediately.