BOURBON-PECAN CARAMEL SAUCE (about 2 cups)
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1-1/4 cups sugar
½ cup water
¼ cup light corn syrup
1 tablespoon fresh lemon juice
1-1/4 cups whipping cream
1 cup chopped pecans
2 tablespoons bourbon
1. Stir sugar and water in a heavy saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1-2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
from Bon Appetit Magazine, September, 1995