1 1/2 cups pure maple syrup
2 cups firmly packed light brown sugar
1/2 cup whipping cream
1 tablespoon, unsalted butter, softened
1 cup roughly chopped pecans
Oil the foil lined baking dish.
Using safflower oil and a paper towel, generously oil a 9x13 baking dish lined with foil.
Make the caramel.
Combine the maple syrup, cream and sugar and heat over medium high heat, stirring frequently. Wash down the sides of the pan several times with a pastry brush dipped in water to prevent crystallazation (do this a lot?). Once the mixture reaches 242° F (117° C) remove from heat and the butter and stir in the pecans. Pour into prepared baking dish. Let cool completely and pray for no crystals.