How to Make It
Bring 1/2 cup packed light brown sugar and 1/4 cup each heavy cream and salted butter to a boil in a small saucepan over medium-high, stirring constantly. Cook 1 minute. Remove from heat, and stir in 1/2 tsp. vanilla extract and 1/8 tsp. table salt. Transfer to a bowl; cover and cool to room temperature, about 20 minutes. Beat 1 cup heavy cream with an electric mixer on high speed until stiff peaks form. Gently fold in praline sauce and 3/4 cup chopped toasted pecans just until swirled. Serve with vanilla wafers. Serves 8.