Caramel Sauce II

Recipe Ingredients

2 cups	396g / 13oz	Granulated sugar
1/2 cup	118ml	Water
2 cups	474ml	Heavy cream
1/2 cup	73g / 2.6oz	Roasted pecans - finely chopped

Recipe Instructions

In a heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes.

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.

Remove from the heat and cool completely. Stir in the pecans. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using.

This recipe yields 1 1/2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D61) - from the TV FOOD - NETWORK

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