Description
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.
Ingredients
Scale
- 1 1/2 cup pecan halves
- 5 tablespoons unsalted butte
- 1/2 cup dark brown sugar
- 1/2 cup heavy whipping cream
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 1 tbsp bourbon
- Pinch of salt
Instructions
- 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.
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In a heavy bottomed pot, melt the butter over medium heat and let it cook until it begins to brown, about 5 minutes.
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Stir in the brown sugar, followed by the heavy cream, corn syrup, vanilla extract, bourbon and salt.
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Stir in the toasted pecans.
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Cool the bourbon pecan topping slightly before use.
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Store leftover topping in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Toppings