In a saucepan, bring sugar and 60 ml (¼ cup) of water to a boil. Cook without stirring until caramel turns an amber colour. Off the heat, add remaining water (180 ml/¾ cup). Gradually add cream. Beware of splattering. Add pecans and mix thoroughly. Bring to a boil and pour into a 2-litre (8-cup) soufflé dish or square pan. Set aside.