1 cup heavy cream, whipped with 1/4 cup granulated sugar
1 cup toasted pecans, chopped
Combine all sauce ingredients in a saucepan over medium-high heat. Bring to a simmer; reduce heat to medium, and continue simmering until sauce is thick and smooth, about 10 minutes. Remove from heat and set aside to cool for 10 minutes. For Sundaes, place 1 scoop vanilla ice cream in a footed glass. Pour 2 heaping tablespoons praline sauce over top. Top with a dollop of whipped cream, and sprinkle with toasted pecans. Store any remaining sauce in the refrigerator for up to 1 week.