| 4.0 TBSP | Butter |
| 1.0 cup | Sugar, brown, solidly packed |
| 1.0 cup | Cream, Heavy |
| 2.0 each | Egg Yolks |
| 1.0 pinch | salt |
| 0.5 cup | Pecans |
Separate the eggs.
Toast the pecans.
Melt the butter in a saucepan.
Add the sugar, cream, egg yolks and salt.
Bring to a boil, and allow to boil till thickened, about 1 minute.
Remove from heat, stir in pecans, and allow to cool to room temperature.