- 1 1/2 sticks unsalted butter
- 3/4 cup dark brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 cups pecans (8 ounces)
- Preheat the oven to 350°. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
- Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve.
Make Ahead The topping can be refrigerated for up to 1 week. Rewarm slightly before serving. Serve With Pumpkin Cheesecake with Pecan Praline Topping.