Measure out all ingredients before turning on any heat.
Heat the 1/4 C of water and 1 C of brown sugar on medium heat in a sauce pan. (I used a 4 quart pan) Stir until the sugar dissolves.
Allow the sauce to come to a boil. The color will be begin to move closer to a caramel color. (This could take anywhere from 5 to 10 minutes)
Slowly stir in the 1/2 C of heavy whipping cream and turn off the heat.
Add in the 5 Tbsp of butter, one at a time until mixed in well.
Add the 1/2 tsp of vanilla extract. Continue to stir.
Fold in the 1/2 cup of pecan.
Pour in 1 teaspoon of Trini 'Hot' Pepper Sauce (More or less depending on your taste buds.)
Let the caramel cool in the sauce pan for 10-15 minutes, depending on how thick you like it. Stir the caramel a couple times as it cools to test the thickness.
Store the caramel sauce in the fridge. Heat the sauce in the microwave for a few seconds once ready to use.
