1 cup light brown sugar, packed
1/4 cup butter
2 Tbsp. water
2 egg yolks
1 1/2 cups chopped pecans, toasted
In a heavy saucepan, combine sugar, butter and water.
Cook, stirring constantly, over low heat. Simmer for 2 minutes.
In a small bowl, lightly whisk yolks. Add 2 or 3 Tbsp. hot mixture and whisk well.
Add yolks back to sugar mixture. Continue to cook for 4 to 5 minutes or until thickened, whisking constantly.
Remove from heat and stir in pecans. Let cool before using to fill cake layers.
Makes about 1 1/2 cups
Adapted from "The Joy of Cooking" by Rombauer, Rombauer Becker and Becker (Scribner)