from Chef Rebekah Turshen of City House, Nashville, TN
½ cup unsalted butter
2 cups packed light brown sugar
1½ teaspoons kosher salt
1½ cups heavy cream
Melt butter slowly in a saucepan. Add brown sugar and salt. Stir until combined and keep stirring over medium heat until mixture is shiny and smooth.
When mixture has lost its graininess, remove from heat and gradually pour in cream.
Stir until combined, return to heat, and bring to a boil.
Pour into a heat-safe container and cool with lid off until at room temperature. Store in refrigerator. Serve as a topping on a holiday sundae with buttermilk sherbet and sugared pecans, atop the sweet potato skillet cake, or offer as jarred gifts.