In a heavy bottomed sauce pan add 1/2 cup of butter and melt over medium heat.

Add pecans and bring to a simmer. Simmer the pecans in the butter for 3-4 minutes or until the nuts start to brown. Keep a close eye on them, they will burn quickly if left unattended.

Once they are sufficiently browned remove the pan from the heat. Cut butter into pats and add to the buttered pecan mixture to cool it down.

Let mixture cool while making the caramel.

Again, in a heavy bottomed sauce pan over low heat add brown sugar, cinnamon and cream. Stir to combine and slowly raise the heat to medium.

Stir constantly.

Using a candy thermometer, bring mixture up to 230˚ then remove from heat.

Add vanilla, salt, sour cream and buttered pecan mixture and mix well.

Serve warm over vanilla ice cream, bread pudding, waffles, pancakes or other desserts.