Caramel Sauce

Directions

1. 1
   In a heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often.
2. 2
   Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes.
3. 3
   Stir in the cream, return the saucepan to the high heat, and boil until it regains the consistency of a thick syrup, about 2 minutes.
4. 4
   Remove from the heat and cool completely.
5. 5
   Stir in the pecans.
6. 6
   The sauce can be refrigerated until ready to use.
7. 7
   Allow it to reach room temperature before using.