What are they? A cookie? A candy? These chewy little pastry bites defy categorization. Gooey, decadent, and very addictive, they have it all. I created these little treats for my book Phyllo, and I think they bear repeating in a book that celebrates all things sweet and sticky.

To make the caramel: In a heavy-bottomed saucepan over low heat, combine the honey, cream sugar, and salt. Cook until the sugar is dissolved. Increase the heat to high and bring the mixture to a gentle boil. Cook, stirring occasionally, until the mixture becomes thick and syrupy and turns a warm, caramel brown, 5 to 7 minutes. The syrup should reach the soft-ball stage and register 240°F on a candy thermometer. Remove from the heat and stir in the vanilla and pecans.

Pout the caramel into an oiled bowl. Let rest until it is cool enough to handle but still malleable. Divide the caramel into 12 equal portions. Using your hands shape each portion into a long rope about 8 inches long and 3/4 inch thick. Let the caramel ropes cool completely on a baking sheet. The caramel will firm up as it cools.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Lay 1 sheet of phyllo dough flat on a work surface. Brush lightly with melted butter, working from the edges to the center. Sprinkle with 2 tablespoons of the sugar. Layer 3 more sheets of phyllo dough over the first, brushing with butter and sprinkling each with 2 tablespoons sugar. Lay one caramel rope down the long side of the phyllo about 1 inch from the edge. Fold the edges of the phyllo over the caramel rope and roll up like a jelly roll, completely encasing the caramel in phyllo. Brush the pastry with more butter and sprinkle with sugar. Lay the pastry, seam-side down, on the parchment paper-lined baking sheet. Repeat this process with the remaining phyllo dough and caramel ropes for a total of 12 long pastries. Arrange 4 on each prepared baking sheet and set aside the remaining 4 on a clean work surface.

Bake until the phyllo is crisp and golden brown, 15 to 20 minutes. Transfer the rolls to wire racks and let cool completely. The caramel inside the pastries will soften as it bakes and firm up again as it cools. Bake the remaining 4 pastries on a clean parchment paper-lined baking sheet. Slice them on the diagonal into 1 1/2 - to 2-inch-wide pieces when completely cool.