Melt the butter by placing a medium saucepan over medium heat and adding ½ cup of unsalted butter. Stir occasionally for 2-3 minutes until fully melted.

Add 1 cup of brown sugar and whisk for 3 minutes until dissolved and mixture resembles rich caramel.

Incorporate ¾ cup of maple syrup while whisking thoroughly. Cook for an additional 1-2 minutes until well blended.

Stir in approximately 1 cup of chopped pecans and cook for 3-4 minutes to toast slightly.

Add 2 teaspoons of vanilla extract, followed by 1 cup of heavy cream, and cook for another 3-4 minutes.

Let the sauce simmer on low for 5-7 minutes, stirring often until it coats the back of a spoon.

Cool the sauce for a few minutes before serving.