Toffee Caramel Pecan Pound Cake by Sandra Williams Coleman

Directions:
Preheat oven to 325 degrees. Spray bundt pan with a floured baking spray. In a stand up or hand held mixer, cream butter and sugars until fluffy. Add eggs one at time (only until yolks disappear). In 3 parts, gradually add the sifted flour, baking powder and salt, alternating with milk (do not over mix the batter). Fold in toffee bits and pecans. Spoon batter into prepared bundt pan and bake for 65 – 70 minutes (depending on your oven) or until long pick inserted into cake comes out clean. Allow cake to cool 5 – 6 minutes and invert onto cooling rack.

Caramel Sauce Ingredients:
2 cups Domino granulated Sugar
12 tablespoons Butter (1 1/2 sticks)
1 cup Heavy Whipping Cream
1 teaspoon Vanilla
Pinch Kosher Salt

Caramel Sauce Directions:
In a heavy saucepan over medium heat, add sugar and caramelize it to a light amber color. The sugar with crumble like hard tiny rocks, but it will eventually melt/dissolve…keep stirring and do not burn it. When the desired caramel color is achieved, remove from heat and add butter, keep stirring until butter melts. Return to medium heat and gradually stir in heavy whipping cream…keep stirring. The caramel will start to thicken, add vanilla and kosher salt…do not over cook. Lastly, remove from heat. Add more heavy cream as it starts to cook if necessary. Note: if using a candy thermometer, 350 degrees is the maximum temperature otherwise the caramel will harden.