|heavy cream, hot|
|unsalted butter (65° to 75°F/19° to 23°C)|
|pure vanilla extract||.||.|
|pecan halves, lightly toasted|
In a small saucepan over high heat, stirring constantly to prevent scorching (or in a
Remove the pans from the oven and set them on wire racks. Brush the buns evenly with the glaze. Unfold the aluminum foil ends from the outsides of the pans and use the ends to lift the buns out of the pans. Use a small pancake turner to slip under each bun to dislodge it from the foil and lift it, carefully separating it from the adjoining buns. Set each bun slightly apart from the other. The buns can be coated with caramel while they are still hot or at room temperature.
Have ready a
In a heavy
Remove it from the heat, and as soon as it reaches temperature, slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel fully dissolved.
Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it cool to room temperature, stirring it gently once or twice.
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