2 1/2 sticks (10 oz) butter
1/2 cup granulated sugar
2 cups heavy whipping cream
1 1/2 tsp vanilla extract
1 cup pecan pieces
1 cup almonds, sliced

Combine 1/2 stick of butter and sugar in a saucepan. Stir, over medium heat, until sugar is melted. Whisk in whipping cream and cook until reduced by half. Whisk in remaining 2 sticks of butter (cut into cubes) a few cubes at a time. When sauce has thickened, remove from heat. Add vanilla and chopped nuts and let stand for two minutes so the nut oils may blend with sauce. Stir well before serving over Cannon River Kitchens Almond Pecan Pancakes.