Recipe compliments of Chef Stephanie Izard
- 1/2 Cup lightly browned butter
- 1 Cup dark brown sugar
- 1 Cup heavy cream
- 1/4 Teaspoon salt
- 1 cup pecan pieces
Bring butter, sugar, and cream to a boil. Add in salt and pecan pieces. Let sit until ready to serve. Serve lightly warmed over scoops of gelato.