Instructions

Melt the 2 TBSP butter in a skillet over medium heat, add pecans. Stir until toasted. 5-7 minutes Remove from heat and let cool. In medium sauce pan combine carmel, butter, and cream. Stir over medium heat until smooth. Remove from heat and stir in pecans. Pour into bowl and refrigerate for 1-2 hours until thickened. Mix 1 c crisco, butter extract and vanilla for 5 minutes on medium speed. Reduce speed and add the sugar in two parts mixing well after each time. Add the liquid to medium consistency. Once carmel sauce has cooled fold into the buttercream.