I should be locked up for making Nancy Silverton's brioche pecan sticky buns. When you lose track of how much butter goes into a recipe, you know you're in for it. The last few weeks I have been tuning in to the old Baking with Julia series on PBS. When Nancy Silverton, owner of the La Brea Bakery, prepared these sticky buns from a basic brioche dough, I just knew I had to take a stab at making it. The result was a super tender and flaky, to-die-for, delicacy that was worth the 24 hours it took to make from start to finish. If you want to make something extra special and are willing to put in the time and care necessary, make this. You'll wow just about anyone who gets the privilege of eating one.