- Butterscotch Topping

Butterscotch Topping

2 c whipping cream
1 c packed dark brown sugar
4 T unsalted butter, at room temperature
2 tsp vanilla extract
1 tsp flaky sea salt, or to taste
2 c chopped pecans or walnuts, toasted (optional)

Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then the nuts (if using).