Cardamom Butterscotch Sauce

• 1 cup heavy whipping cream
• 6 green cardamom pods, 2 crushed (save seeds and pod)
• 1 black cardamom pod, smashed (optional)
• 1 cinnamon stick
• 1/4 pound salted butter (1 stick)
• 1/2 cup packed brown sugar
• 1/2 cup maple syrup (can substitute Lyle's golden cane syrup (better) or corn syrup (if you must), but maple is much tastier)
• 1 pinch salt

1. Bring the cream, cardamom pods, and cinnamon to a boil on medium heat.
2. Remove from heat and set aside. Allow cream to steep with the spices while you prepare the sugar syrup, at least 15 minutes total.
3. Melt butter in a saucepan with the sugar and syrup. Choose a pan that has about twice the volume of these ingredients. Stirring, bring to a boil. Continue to boil until the mixture thickens a bit, usually 2-3 minutes.
4. Using a strainer to catch the spices and pods, pour 1/2 cup of the steeped cream into the butter and sugar mixture. Be careful to stir quickly, as the cream will cause the mixture to bubble up quickly. Stir in and continue to heat until the sauce thickens slightly. Add more cream if you like a thinner sauce.
5. Stir in a dash of salt to taste. Serve warm or room temperature, over fruit, cake, or even acorn squash! Sauce will thicken as it cools.

heavy whipping cream, green cardamom pods, black cardamom, cinnamon, butter, brown sugar, maple syrup, salt

Taken from food52.com/recipes/9207-cardamom-butterscotch-sauce (may not work)