1/2 c. butter
2 c. pecans (halves)
1 c. heavy cream
1 c. firmly packed dark brown sugar
1/4 c. strongly brewed coffee with chicory
2 tbsp. bourbon

Melt butter over low heat in pan, add pecans, cook 5 to 6 minutes. Stir in sugar, coffee and cream, bring to a boil slowly. Simmer 5 minutes. Serve warm over ice cream cake.