From David Lebovitz, the sauce that goes with Pumpkin Cheesecake. It also goes with a lot of other things and is pretty good eaten straight from a jar.
3/4 cup packed light or dark brown sugar
1/2 cup heavy cream
6 tablespoons unsalted butter
1/4 cup maple syrup
1/2 teaspoon kosher or sea salt
1/4 cup bourbon whiskey
1 1/2 cups pecans, toasted (important) and coarsely chopped
1/2 teaspoon vanilla extract
Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.