Toffee Sauce

Martha Stewart Living, 2005

MAKES ABOUT 2 1/2 CUPS

    1 stick unsalt butter                                          
    1 vanilla bean cut lengthwise                                  
    2 cups heavy cream                                             
    2 cups packed dark brown sugar                                 
    1/2 teaspoon salt                                              

Melt butter in a medium saucepan over medium heat. Scrape in vanilla seeds, and add bean. Whisk in cream, sugar, and salt. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until mixture is slightly thickened, about 5 minutes. Discard vanilla bean.