Ingredients:

  • 55 g pecans, roughly chopped
  • 1 tbsp (14 g) unsalted butter
  • 1/4 tsp (1.5 g) sea salt
  • 1/2 cup (115 g) unsalted butter
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp (5 ml) vanilla extract
  • 1/4 tsp (1.5 g) salt

Instructions:

  1. Melt 1 tbsp butter in a small non-stick skillet over medium heat. Add the chopped pecans and sea salt. Stir constantly for 3 to 5 minutes, until the nuts smell nutty and turn a shade darker. Immediately transfer to parchment paper to cool.
  2. Combine 1/2 cup butter and the brown sugar in a medium saucepan over medium heat. Stir continuously until the butter has melted and the sugar has dissolved into a bubbling, uniform mixture.
  3. Slowly pour in the heavy cream while whisking vigorously to avoid clumps.
  4. Simmer for 2 to 3 minutes, stirring gently, until the sauce thickens slightly and looks glossy.
  5. Remove from heat. Stir in the vanilla extract and salt until the sauce is smooth and velvety.
  6. Keep the caramel sauce in an airtight glass jar for up to 2 weeks. Keep the toasted pecans in a separate sealed container at room temperature for up to 5 days. Sprinkle the toasted pecans over the caramel just before serving.