For the Caramel
1/2 cup (113 grams) unsalted butter (1 stick)
1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
3 tablespoons water
1/4 cup (60 ml) light corn syrup
1 cup (200 grams) sugar
1/2 teaspoon course or flaked sea salt

For the Cookie:
1 cup of butter divided into 2 1/2 cup portions
1 cup light brown sugar
2 tsp quality vanilla extract (no artificial please)
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 and 1/4 cups AP flour
1 tsp salt
1 tsp baking soda.
1/2 cup coarsely chopped pecan (or nut of your choosing)