Bourbon Pecan caramel sauce

Home

Cooking Tips

Link Partners

Contact

Add Recipe

cateory: preparation_method

Bourbon Pecan caramel sauce

Reviews: 198

Ingredients:

11⁄4 cups sugar;
1⁄2 cup water;
1⁄4 cup light corn syrup;
11⁄4 cups whipping cream;
1 cup coarsely chopped pecans, toasted;
2 tablespoons bourbon;
1⁄2 teaspoon large-crystal garnishing salt, such as fleur de sel or Maldon, or kosher salt.

How to make
Bourbon Pecan caramel sauce

Stir together the sugar, water, and corn syrup in a large, heavy saucepan. Cook over medium heat without stirring until the sugar dissolves and turns the color of amber, about 7 minutes. Use a pastry brush dipped in cold water to wash down any sugar crystals on the side of the pan. Immediately remove the pan from the heat and carefully pour in the cream; it will bubble vigorously and the caramel will harden. Stir over low heat until the mixture is smooth.
Bring the sauce to a boil and cook until it thickens enough to lightly coat the back of a spoon, stirring often, about 3 minutes. Remove from the heat and stir in the pecans, bourbon, and salt. Serve warm or let it cool, then cover and refrigerate for up to 1 week. Reheat gently for serving.

Comments for
Bourbon Pecan caramel sauce