Melt butter in a small skillet over medium heat. Add pecans and cook for about four minutes until the pecans are toasted and the butter begins to brown.
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Whisk in brown sugar, heavy cream, corn syrup, cornstarch and salt. Constantly whisking, cook until the sauce comes to a boil and thickens.
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Turn off the heat and stir in vanilla extract. You can use it to drizzle on ice cream, pound cake, brownies — you name it!
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