Caramel Pecan Recipe

Toast and coat

Line a baking sheet with parchment or a silicone mat and set aside. In a medium nonstick skillet or heavy-bottomed saucepan, combine 1 cup sugar and 2 tablespoons water over medium heat. Stir only until sugar is dissolved. Once bubbling steadily, stop stirring and let the mixture simmer until it turns a deep amber color, about 6–8 minutes—watch carefully to avoid burning.

When the sugar reaches a deep amber, remove the pan from heat and immediately add 2 tablespoons unsalted butter, stirring to combine (mixture will bubble vigorously). Add the pecan halves and 1 teaspoon vanilla extract and stir quickly to coat all nuts evenly.

Return the pan to low heat for 30 seconds while stirring to ensure the coating is uniform. Sprinkle 1 teaspoon fine sea salt over the glazed pecans and stir once more.

Pour the candied pecans onto the prepared baking sheet, spreading them into a single layer with a spatula. Let cool completely at room temperature, then break apart any clusters. Store in an airtight container for up to 3 days, or use immediately to top pancakes, French toast, or waffles.

Make caramel base

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 3 tablespoons water. Cook over medium heat, swirling the pan occasionally (avoid stirring with a spoon) until the sugar dissolves and then deepens to an amber color, 6–10 minutes. Keep a close eye—the color changes quickly.

As soon as the sugar reaches a deep amber, remove the pan from the heat and carefully add 6 tablespoons unsalted butter, stirring until melted and incorporated. The mixture will bubble vigorously.

Slowly pour in 3 tablespoons heavy cream while stirring; continue stirring until sauce is smooth. If the sauce seizes, return to very low heat and stir until combined. Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract.

Let the caramel cool slightly (5–10 minutes) before drizzling. The sauce will thicken as it cools. Store in a jar in the refrigerator up to 10 days; gently rewarm in the microwave or over a double boiler before serving.

Whisk glaze

In a small bowl, sift 1 cup confectioners' sugar to remove lumps. Add 2 tablespoons whole milk and 1 teaspoon vanilla extract. Whisk until smooth and glossy. If too thick, add milk 1/2 teaspoon at a time until desired consistency is reached for drizzling; if too thin, add a little more powdered sugar.

Taste and add a pinch of fine sea salt to balance sweetness. Transfer glaze to a small squeeze bottle or spoon for easy drizzling over pancakes, French toast, or waffles.