MAKES 3 CUPS • Total: 20 min.
This variation on the praline recipe above (no candy thermometer required) can be used to top everything from cheesecake to pancakes.
In a heavy-bottomed pot over mediumhigh heat, add 2 cups sugar and 1 cup water. Stir to dissolve the sugar, then bring to a boil and cook without stirring until the liquid turns amber, swirling the pan gently to cook evenly, 10–12 minutes. Remove from heat, then immediately stir in 1½ cups heavy cream, 2 Tbsp. unsalted butter, 1½ cups toasted pecan pieces, ½ tsp. vanilla
extract, and ¼ tsp. kosher salt. The sauce will thicken as it cools. Use immediately or transfer to an airtight container and refrigerate for up to 2 weeks.