Caramel Crunch Cake Recipe

For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Crunch Topping:

1 cup crushed toffee bits (such as Heath or Skor bars)
1/2 cup chopped pecans or walnuts (optional)

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup caramel sauce (from above)
2-4 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of salt.