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Place a pot on the stove over medium heat and add 55g of chopped pecans to the pot
Toast for 4 minutes stirring occasionally
Add in 150ml boiling water, 75g brown sugar and 55g of granulated sugar
Bring to a boil and simmer for 10 minutes
Strain out pecans and pour syrup into a container
Store in fridge for up to 1 month
Place the strained pecans on a baking sheet and bake at 350F in the oven for 10 minutes. Let cool and then blend to make crumble.
Combine 200g white chocolate, 130g heavy cream, and 35g of milk into a saucepan
On low temperature, heat until chocolate is melted. Stir occasionally.
Once chocolate is completely melted, turn off heat and add in 150g of sweetened condensed milk. Stir until combined.
Pour in a container and place in the fridge for up to 1 month.