Toast the pecans

• Toast the chopped pecans in a dry frying pan over medium heat, stirring often, until fragrant.
• Set aside on a plate.

Melt the butter and sugar

• Melt the butter in a saucepan over medium heat.
• Add the brown sugar and water and whisk until the sugar dissolves.
• Bring to a gentle simmer.

Simmer the syrup

• Simmer gently until the syrup thickens slightly, whisking occasionally.

Finish with cream and pecans

• Remove from the heat and whisk in the heavy cream, vanilla extract and salt.
• Stir in the toasted pecans.

Cool and store

• Let the syrup cool slightly, then pour into a glass jar.
• Store in the refrigerator and warm gently before serving over coffee or pancakes.