Preheat the oven to 350 degrees F. Spray two madeleine pans with PAM Cooking Spray, then lightly coat with flour. Place in the freezer as you make the batter.

In a large skillet, add the butter and heat on medium until melted. Once melted, stir constantly until it browns and gives off a nutty aroma. Set aside to cool.

In a mixer, beat the eggs until light, add both types of sugar then beat until light and voluminous.

In a small bowl, add the flour, baking powder, and salt. Slowly add the flour into the egg mixture and beat until just combined. Stir in the butter. Fold in the pecans.

Evenly divide your batter among the madeleine pans.

Bake for about 12 – 13 minutes, or until a light golden brown and puffed in the center. Remove from the pans and serve warm.