Caramel Nut Topping (Upside-Down Cake)

A topping forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Chocolate Nut Upside-Down Cake, where it is originally used.

Ingredients

• 3/4 cup (180 ml) packed dark brown sugar
• 2-1/2 oz (55-15 g). (5 Tbs.) unsalted butter
• 3 Tbs. (45 ml) water
• 1-1/4 cups (240-60 ml) toasted assorted unsalted nuts (see note above)

Method

1. In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth.
2. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter the nuts in evenly and gently press them in.