Pecan-Praline Sauce

• 4 tablespoons (60 g) butter, salted or unsalted, cut into pieces
• 3/4 cup (150 g) sugar
• 2 tablespoons light corn syrup
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) heavy cream
• 1 1/4 cups (125 g) pecans, toasted (page 13) and coarsely chopped
• 1/8 teaspoon coarse salt
• 3 tablespoons (45 ml) whiskey
• 1/2 teaspoon vanilla extract

1. In a medium, heavy-duty saucepan, melt the butter.
2. Stir in the sugar and corn syrup and cook, stirring regularly, until the mixture becomes deep amber, the color of coffee with a touch of cream.
3. Remove from the heat and whisk in the water.
4. Since the mixture can splatter, you may wish to wear an oven mitt.
5. (The sugar might seize when you add the water, but it will smooth out as you stir it.)
6. Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.
7. Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla.
8. Serve warm.
9. To make Pecan, Cranberry, and Praline Sauce, substitute 1/4 cup (30 g) of chopped dried cranberries for 1/4 cup (30 g) of the pecans.
10. This sauce can be stored in the refrigerator for up to 2 weeks.
11. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

butter, sugar, light corn syrup, water, heavy cream, pecans, coarse salt, whiskey, vanilla

Taken from www.epicurious.com/recipes/food/views/pecan-praline-sauce-379972 (may not work)