1. Beat egg in large mixing bowl.
2. Add honey, salt and oil to egg.
3. Stir hot water into egg mixture. (Water should not be hot enough to cook the egg, but the resulting mixture must remain warm to the touch.)
4. Stir in yeast and let sit for about 20 min. (Yeast should be visibly active at this point.)
5. Add flour slowly, stirring often, until dough forms. (I like to substitute whole wheat flour or corn meal for the first 1/2 to 1 cup of flour depending on my mood. Rye doesn't work as well.)
6. Continue adding flour and kneading dough until it cleans the sides of the bowl. Knead the dough well.
7. Allow the dough to rise in a warm location until it doubles in size or more, then punch it down and repeat. (Repeat this process as long as possible. For best results, allow for total rise time of at least 6 hours up to more than a day.)
8. Grease the bottom of a 9x9x2 in. square baking pan.
9. Mix brown sugar, sugar, finely chopped pecans, cinnamon and butter in a small mixing bowl.
10. Sprinkle coarsely chopped pecans evenly over bottom of baking pan and drizzle with corn syrup. Sprinkle 1-2 Tablespoons of topping mix evenly over pecans and corn syrup.
11. Form dough into one inch balls and coat evenly with topping mix. Arrange coated dough balls into layers in the baking pan, sprinkling the remainder or the topping mix between the layers.
12. Allow the dough balls to rise in the baking pan until they have doubled in size. Usually they will peek over the top of the pan at this point.
13. Bake about 30 minutes at 350°F or until pull apart is golden brown.
14. Allow the pull apart to cool slightly (about 10 minutes) then turn over the baking pan to release the pull apart, upside down, on a serving platter or cookie sheet.
