Maple Pecan Caramel Sauce

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Prep: 5min | Cook: ~30min

1. To a small saucepan, add pecans and cinnamon sugar and toast on medium/low heat for 10 minutes, stirring on and off

2. Once pecans are toasted, add maple syrup to saucepan with pecans bring to the point of boiling before lowing the heat and covering

3. Allow toasted pecans to steep in syrup for 15 minutes

4. Once syrup is infused with pecan, remove from heat and separate the nuts from the syrup using a fine sieve

5. Return syrup to saucepan and lightly boil to reduce by 1/3 volume

6. Lower heat slightly and add cubed butter followed by room temp heavy cream

7. Stir vigorously until smooth and well combined before removing from heat

8. Add vanilla extract, stir and transfer to final storage

• 1 cup chopped pecans

• 1/2 tbsp cinnamon sugar (one part ground cinnamon one part raw sugar)

• 1 cup maple syrup

• 1/2 cup butter

• 1/2 cup heavy cream

• 1 tsp vanilla extract