Rough chop the pecans and add them to a non stick pan with the salt, maple syrup and brown sugar. Heat to simmer and then reduce a bit over medium heat. Stir regularly and turn off to cool when the liquid is thick and starting to crystalize again.

Using a stand mixer, combine the rest of the ingredients (I do this all at once). Stir until just combined and then add in most of the candied nuts, reserving a little bit for on top of the donuts if desired. Mix again to evenly distribute the nuts.

Spray your donut pan with non stick spray and then fill each well about half full. The batter will rise so you don’t want to fill them up too much. Make sure the batter goes evenly around the center of the well, just like a circle would or you might end up with more of a C shape.

Bake for 12 to 15 minutes or until golden brown and baked through when checked with a toothpick.

Allow to cool almost completely before enjoying (this will help them hold together).