1/4 cup (55 g) unsalted butter

1/4 cup (55 g) sugar

1 tbsp (15 ml) water

1/8 tsp salt

1/4 cup (25 g) roasted pecans, chopped

Fleur de sel (optional)

Line a baking sheet with a silicone mat or parchment paper.

In a small pot, bring the butter, sugar, water and salt to a boil. Cook, without stirring, just until the mixture is golden brown. Watch out for splattering. Quickly pour the caramel onto the baking sheet. Sprinkle immediately with the pecans and, if desired, fleur de sel. Let cool, then break into small pieces.

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