Chocolate, Caramel & Pecan Sauce

2 1/2 cups sugar
2/3 cup water
1 1/2 cups heavy cream
6 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped
2 cups pecan halves and pieces

Wash jars and lids in hot soapy water; rinse well. Fill jars with hot water.

In deep heavy saucepan over low heat, combine sugar and water. Stir until sugar dissolves.

Using pastry brush dipped in water, brush down sides of pan to prevent sugar crystals from forming. Raise heat to medium-high heat and bring to boil. Continue boiling without stirring, swirling pan occasionally, until mix turns deep amber, about 15 minutes.

Remove from heat. Add cream (mix will bubble up; be careful to avoid splashes) and whisk until smooth. Return pan to high heat and bring to boil, whisking constantly.

Remove from heat and add butter and chocolate; stir until just melted and smooth. Stir in pecans. Drain one jar well.

While jar still hot, spoon in hot sauce. Place lid on top, seal tightly. Repeat with remaining sauce and jars.

Let cool to room temp Store in fridge up to 2 weeks.

Makes about 4 cups.

Good for gift giving; enclose card reading "Before serving, warm in a heavy saucepan over low heat, stirring constantly and thinning with a small amount of water if necessary". Can be made with walnuts or toasted almonds.