Pecan upside down cake

INGREDIENTS:

° sauce-caramel

°310 ml sugar

°60 ml (1/4 c) Scotch (whiskey or bourbon)

°60 ml (1/4 c) water

°30 ml (2 tbsp.) light corn syrup, preferably

°250 ml (1 c) cream, hot

°60 ml (1/4 cup) salted butter

°375 ml (1 1/2 c) pecan halves +Cake

°500 ml (2 c) all-purpose flour

°180 ml (3/4 cup) pecans, finely chopped in a food processor

°5 ml (1 tsp) baking soda

°1 ml (1/4 tsp) salt

°125 ml (1/2 c) un-salted butter

°60 ml (1/4 c) canola oil

°375 ml (1 1/2 c) brown sugar

°5 ml (1 tsp) vanilla extract

°3 egg °250 ml (1 c) buttermilk

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