Ingredients:
- 1/4 cup water
- 1 cup brown sugar
- 1/2 to 3/4 teaspoons kosher salt, to taste
- 2/3 cup heavy cream
- 4 tablespoons unsalted butter, divided
- Pinch of salt
- 1 cup chopped toasted walnuts
Instructions:
- Over medium heat, bring the water, sugar, and salt to boil in a medium saucepan. Cook for around 3 minutes.
- Stir in 2 tablespoons of butter. When butter begins to foam, pour in the cream. The mixture will bubble up. Reduce heat to medium-low and cook for another 3 minutes.
- Move pan off heat and stir in the remaining butter, then stir the walnuts. Let sauce cool slightly.
- Serve while still warm, over ice cream or cheesecake.
- For storing, pour into jar and store in fridge.