Praline Sauce

Directions

1. 1
   In a heavy-bottomed pot over medium-​high heat, add 2 cups sugar and 1 cup water. Stir to dissolve the sugar, then bring to a boil and cook without stirring until the liquid turns amber, swirling the pan gently to cook evenly, 10–12 minutes.
2. 2
   Remove from heat, then immediately stir in 1½ cups heavy cream, 2 Tbsp. unsalted butter, 1½ cups toasted pecan pieces, ½ tsp. vanilla extract, and ¼ tsp. kosher salt. The sauce will thicken as it cools. Use immediately or transfer to an airtight container and refrigerate for up to 2 weeks.