Caramel Bourbon Sauce

From (I forgot!)

1 c packed dark brown sugar
1/2 c whipping cream
6 T unsalted butter
1/4 c light corn syrup
1/2 t salt
3-4 T bourbon
1.5 c pecans, toasted and cooled

Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves.

Reduce heat to medium; boil 1 minute without stirring. Remove from heat.

Stir in bourbon, then pecans.

Cool, stirring occasionally.