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Generously butter a 10″ high sided cake pan or a 13 x 9 pan
6 tbsps butter
1 cup brown sugar
1 tbsps light corn syrup
1 tsp vanilla
1/4 tsp cinnamon
1/2 cup roughly chopped pecans
3 medium bananas
In a saucepan, melt the butter, sugar and brown sugar until well combined. Remove from heat and add the vanilla and cinnamon
1 cup sugar
6 tbsps butter – cut into small cubes
1/2 cup heavy cream
1 tsp salt
1 tsp bouron
Put sugar in a saucepan. Over medium heat, stir constantly with a wooden spoon. Sugar will begin to clump and turn light brown.
The clumps will gradually melt into a caramel colored liquid – be careful not to let it burn. When all the clumps are gone, immediately
add all of the butter, stirring constantly. It will bubble up – be careful!
When all the butter is completely melted, gradually add the cream. Again – be careful as it bubbles up. Let it boil for about one
minutes. Remove from heat and add the salt and the bourbon and stir in.
Cool completely before using
Can store in refrigerator for about 2 weeks – warm before using.