Makes about 2 cups
1 cup Granulated sugar
1/4 cup Water
½ cup Heavy cream
2 tbsp. Unsalted butter
4 oz Killer Pecans, chopped
- In a medium sauce pan set over medium-high heat add granulated sugar and 1/4 cup water and stir to combine. Use a clean, wet pastry brush to wash any sugar grains off the sides of the pot. Cook until the sugar turns a dark amber color. Do NOT stir!
- While the sugar is cooking, warm the cream. When the sugar reaches the dark amber color, pour in the warm cream. It will bubble up for a few seconds, after it recedes stir to make sure all the sugar is dissolved and all the cream is combined.
- Whisk in the butter and chopped Killer Pecans.
- Serve over ice cream or as a sauce for cake, pie, pancakes or whatever else you like to eat with caramel!
Caramel can be kept warm and served immediately or cooled and kept in a sealed container in the refrigerator for 2 weeks. Reheat in a double boiler or microwave.