1/2 cup plus 3 tbsp. (1 stick plus 3 tbsp./5 1/2 oz./156g) butter, divided
1/2 cup chopped pecans
1 lb./450g (2 cups) light brown sugar
1/2 cup whipping cream
1/4 tsp. ground cinnamon
3/4 cup sour cream
1/2 tsp. vanilla extract
In a heavy saucepan heat half the butter until melted. Add the chopped pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Add the remaining butter and mix well. Remove from heat.
In another saucepan combine the brown sugar, whipping cream and cinnamon; mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees F/110 degrees C on a candy thermometer. Stir in pecan mixture; add sour cream and vanilla and mix well. Remove from heat. Serve over ice cream, pound cake or cheesecake while still warm or at room temperature.
Makes 1 1/3 cups.
Date: March 1, 2007