Bourbon Pecan Sauce

1¼ cups granulated sugar
½ cup water
¼ cup light corn syrup
1 tablespoons fresh lemon juice
1¼ cups whipping cream
1 cup Pecan Valley Pecan Pieces; toasted
2 tablespoons bourbon

1. Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice.
2. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat.
3. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth.
4. Increase heat; broil until sauce is reduced to 1⅔ cups, stirring often, about 4 minutes. Remove from heat.
5. Mix in pecans and bourbon.