Bourbon + Pecans + a caramel like sauce = Bourbon Pecan Topping heaven. This is one of those recipes that is so easy but will make you look like a rock star baker. That’s right, we’re baking smarter, not harder y’all.
The opportunities to use this Bourbon Pecan Topping are endless: Cheesecake! A brownie sundae! Blondies! Vanilla ice cream! Give a vanilla pound cake a little, razzle dazzle. If you can stir things together, then I am confident you can pull this together.
This recipe probably isn’t great if you’re allergic to nuts. Because pecans. If you’re not allergic then it’s quite possible that you’ll be tempted to eat this stuff off of a spoon and not that just warned you about it, it’s not my fault. Also remember, we measure bourbon with our hearts.
- A pot
- A whisk (or even a spoon!)
- Small Cookie Sheet lined with parchment paper.
Easy to Make
Seriously, this is a simple recipe with three components:
- Toast the pecans.
- Brown the butter, ever so slightly.
- Mix everything together.
An easy to make pecan topping with toasted pecans tossed in a browned butter and bourbon caramel sauce. Great on cheesecakes, brownies and especially vanilla ice cream.
- 1 ½ cup pecan halves
- 5 tablespoons unsalted butte
- ½ cup dark brown sugar
- ½ cup heavy whipping cream
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 1 tbsp bourbon
- Pinch of salt
- Preheat the oven to 325ºF. Line a small cookie sheet with parchment paper and evenly spread the pecan halves on the pan. Bake for 7-9 minutes, until the room smells fragrant and not a moment longer. Cool the pecans.
In a heavy bottomed pot, melt the butter over medium heat and let it cook until it begins to brown, about 5 minutes.
Stir in the brown sugar, followed by the heavy cream, corn syrup, vanilla extract, bourbon and salt.
Stir in the toasted pecans.
Cool the bourbon pecan topping slightly before use.
Store leftover topping in an airtight container.
Keywords: Bourbon Pecan