In a heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Stir in the cream, return the saucepan to the high heat, and boil until it regains the consistency of a thick syrup, about 2 minutes. Remove from the heat and cool completely. Stir in the pecans. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using.
Recipe from Emeril’s Creole Christmas, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997