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Southern Pecan Caramel Sauce

7 INGREDIENTS • 13 STEPS • 30MINS

Southern Pecan Caramel Sauce

Recipe
4.2
4 ratings
A decadent caramel sauce. Perfect on ice cream or straight from the spoon.
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Southern Pecan Caramel Sauce
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
A decadent caramel sauce. Perfect on ice cream or straight from the spoon.
30MINS
Total Time
$0.58
Cost Per Serving
Ingredients
Servings
6
us / metric
Pecans
1/3 cup
Pecans, chopped
Light Corn Syrup
1 Tbsp
Light Corn Syrup
Bourbon
3 Tbsp
Bourbon
Bourbon
1 tsp
Bourbon
Heavy Cream
3/4 cup
Heavy Cream
Fine Sea Salt
1 tsp
Fine Sea Salt
or Kosher Salt
Nutrition Per Serving
VIEW ALL
Calories
296
Fat
13.8 g
Protein
0.5 g
Carbs
38.5 g
Add to plan
logo
Southern Pecan Caramel Sauce
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Preheat oven to 300 degrees F (150 degrees C).
step 2
Place Pecans (1/3 cup) on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and chop.
step 2 Place Pecans (1/3 cup) on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and chop.
step 3
In a medium saucepan, add Granulated Sugar (1 cup), Light Corn Syrup (1 Tbsp) and Bourbon (3 Tbsp). No need to stir.
step 3 In a medium saucepan, add Granulated Sugar (1 cup), Light Corn Syrup (1 Tbsp) and Bourbon (3 Tbsp). No need to stir.
step 4
Place saucepan over medium to medium high heat (depending on how hot your stove runs).
step 5
Bring mixture to a rolling boil and watching the sugar mixture deepen in color. It will go from a light corn-syrup color to light brown.
step 5 Bring mixture to a rolling boil and watching the sugar mixture deepen in color. It will go from a light corn-syrup color to light brown.
step 6
Then, from light brown to amber. The change between light brown and amber is quick. Be ready for it.
step 6 Then, from light brown to amber. The change between light brown and amber is quick. Be ready for it.
step 7
When it achieves a deep brown (not burnt) color, pour the Heavy Cream (3/4 cup) into the center of the pan. It will steam and bubble vigorously -- that's ok.
step 7 When it achieves a deep brown (not burnt) color, pour the Heavy Cream (3/4 cup) into the center of the pan. It will steam and bubble vigorously -- that's ok.
step 8
When it calms, remove it from the stove.
step 8 When it calms, remove it from the stove.
step 9
Stir in the Fine Sea Salt (1 tsp) and Pecans (1/3 cup).
step 9 Stir in the Fine Sea Salt (1 tsp) and Pecans (1/3 cup).
step 10
Let it cool for about 10 minutes.
step 10 Let it cool for about 10 minutes.
step 11
Stir in the remaining Bourbon (1 tsp).
step 11 Stir in the remaining Bourbon (1 tsp).
step 12
Transfer to a glass storage container. You can store sauce in the refrigerator for up to two weeks.
step 12 Transfer to a glass storage container. You can store sauce in the refrigerator for up to two weeks.
step 13
Perfect on ice cream or enjoy straight from the spoon.
step 13 Perfect on ice cream or enjoy straight from the spoon.
Tags
view more tags
American
Gluten-Free
Christmas
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Sauces & Dressings
Thanksgiving
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