Caramelizing sugar develops a rich flavor and deep-brown color in this dessert fondue. To keep the sugar from crystallizing as it caramelizes, swirl and shake the pan in the beginning until the sugar dissolves.

Preheat the oven to 350°F. Put the pecans in a baking pan and bake in the oven until toasted, 8 to 10 minutes. Let cool a few minutes. Chop the nuts finely.

In a medium saucepan over medium-high heat, combine the sugar and water and heat, shaking and swirling the pan without letting the sugarwater boil, until the sugar dissolves. Bring the mixture to a boil, cover, and cook for 1 minute. Remove the cover and boil until the syrup develops a rich, golden color. Remove from the heat and quickly add the butter, stirring until it melts. Stir in the half-and-half and vanilla. Transfer to a fondue pot and keep warm over low heat.

Arrange the fruit dippers on a serving platter and set it next to the fondue pot. Spear the dippers with fondue forks and swirl them in the warm sauce.

Makes 2 1/2 cups, or 6 servings