I added pecans,vanilla & a little Butterscotch schnapps to the caramel as well as patience. I prepared it in a non-stick saucepan before making the french toast. I took the suggestion from another review and boiled the water. Doing that cut the time. If the brown sugar isn't cooked long enough, it can be very grainy. It takes about 4-5 minutes to melt the brown sugar and butter (on low heat) to get a good caramel consistency. When the french toast was done, I pour the pecan caramel sauce into the frying pan and coated the toast. Served it with powdered sugar (I needed some leaves raked, so I figured a little more sugar would do the trick!)and whipped cream. Put some strawberries on the plate and voila, it was a big hit!
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I added pecans,vanilla & a little Butterscotch schnapps to the caramel as well as patience. I...