Mark Boughton/styling: Teresa Blackburn
- Yield: 1 1/2 cups
- Prep: 10 mins
- Cook: 10 mins
- 1cup packed dark brown sugar
- 1/4cup corn syrup
- 1/2stick (4 tablespoons) butter
- 2/3cup heavy cream
- 2teaspoons vanilla
- 1/2cup chopped pecans (optional)
Combine the sugar, honey, and butter in a small heavy saucepan over medium heat. Bring to a boil, and cook 10 minutes (without stirring) until candy thermometer registers 280F.
Remove pan from heat, and stir in cream, vanilla and pecans (if using). Serve warm or chilled. Store in refrigerator up to 2 months.