Caramel Nut Frosting

Ingredients 

• 3 cups sugar 
• 2 tablespoons light cane syrup or corn syrup 
• 1 cup heavy cream 
• 1 teaspoon vanilla 
• 1/4 pound butter 
• 1 1/2 cups chopped pecans 

Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that no crystals cling to the sides of the pan. Add syrup.  Add cream by pouring down the sides of the pan to wash away any crystals that may have collected there.  Place sauce pan over medium heat and stir as sugar melts.  
When mixture boils, place remaining sugar in a heavy sauté pan (preferably cast iron) over medium heat and stir until sugar melts and turns golden brown.  DO NOT LET SUGAR BURN OR IT WILL TASTE BITTER.  Add browned sugar to the mixture in the saucepan.  Stir and cook until mixture reaches the soft ball stage (240°F).  Add vanilla and pour mixture over chunked butter in a mixing bowl.  Let cool for about 5 minutes, then beat vigorously until frosting reaches spreading consistency.  Add chopped pecans. Frost top of each layer, stacking one upon the other, then frost side of cake.