Add the butter to a medium saucepan and melt it over medium heat. Once melted, allow it to warm gently without browning.
Stir in the brown sugar and salt. Cook for 2–3 minutes, stirring frequently, until the sugar begins to dissolve and the mixture becomes smooth.
Slowly pour in the heavy cream while whisking continuously. Continue cooking over medium-low heat until the sauce starts to thicken and becomes glossy.
Let the mixture gently simmer for 4–5 minutes, stirring often. Avoid boiling too aggressively, as this can cause the butter and cream to separate.
Remove the saucepan from the heat and stir in the vanilla extract, cinnamon if using, and chopped pecans until evenly combined.
Let the sauce cool for a few minutes. It will continue to thicken as it cools. If you prefer a thinner sauce, stir in a splash of warm cream or milk.
Drizzle the praline sauce over your favorite desserts while warm, or transfer it to a jar and store it for later use.
