Cooking Instructions
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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Place Pecans (1/3 cup) on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and chop.
Step 3
In a medium saucepan, add Granulated Sugar (1 cup), Light Corn Syrup (1 tablespoon) and Bourbon (3 tablespoon). No need to stir.
Step 4
Place saucepan over medium to medium high heat (depending on how hot your stove runs).
Step 5
Bring mixture to a rolling boil and watching the sugar mixture deepen in color. It will go from a light corn-syrup color to light brown.
Step 6
Then, from light brown to amber. The change between light brown and amber is quick. Be ready for it.
Step 7
When it achieves a deep brown (not burnt) color, pour the Heavy Cream (3/4 cup) into the center of the pan. It will steam and bubble vigorously -- that's ok.
Step 8
When it calms, remove it from the stove.
Step 9
Stir in the Fine Sea Salt (1 teaspoon) and Pecans (1/3 cup).
Step 10
Let it cool for about 10 minutes.
Step 11
Stir in the remaining Bourbon (1 teaspoon).
Step 12
Transfer to a glass storage container. You can store sauce in the refrigerator for up to two weeks.
Step 13
Perfect on ice cream or enjoy straight from the spoon.
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