Chocolate-Pecan Caramel Topping

A caramel-pecan 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 Pecan Caramel Squares, where it is originally used.

Ingredients

• 2/3 cup (160 ml) sugar
• 6 tablespoons (90 ml) heavy whipping cream
• 1/4 cup (60 ml) honey
• 3/4 cup (180 ml) plus 6 tablespoons (90 ml) chilled unsalted butter, cut into 1/2-inch (1 cm) cubes
• 6 ounces (170 g) pecans, coarsely chopped

Method

1. Bring 6 tablespoons (90 ml) butter, 2/3 cup (160 ml) sugar, the cream, and the honey to a boil in a heavy small saucepan, stirring until the sugar dissolves and the butter melts. Boil for about 8 minutes, or until golden. Stir in the nuts.