½ teaspoon high-quality vanilla extract or vanilla paste. (I prefer vanilla paste)
½ cup chopped pecans
In a small saucepan mix together the water and sugar. DO not stir. Let the water evaporate and the caramel turns amber. Add the cream and a tablespoon of butter. Let it foam and whisk until everything is incorporated.
CAREFULLY mix in the whipping cream. It will snap, crackle, pop all over the place so again BE CAREFUL. Whisk, whisk, whisk until the caramel sauce is nice and creamy. Take off the heat, add your vanilla and mix again. Add the pecans and mix again.