PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN BOURBON SAUCE
Make and share this Caramel Pecan Bourbon Sauce recipe from Food.com.
Provided by Donna S.
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Preheat over to 325 degrees.
- Spread pecans on a baking sheet and bake until lightly browned. This takes approximately 5-8 minutes. Watch them carefully so they don't burn. Set aside toasted pecans.
- In a large heavy sauce pan, combine brown sugar, corn syrup, heavy cream and butter. Bring to a boil over medium heat. Reduce heat to medium low and continue cooking. Stir constantly so it doesn't burn. Cook until mixture is reduced to 3 cups. This takes about 10-15 minutes.
- Remove from heat. Stir in bourbon, vanilla and pecans. Let cool.
- NOTES: If made in advance, cover and refrigerate up to 2 weeks. To reheat in microwave use 30% power for a minute or two. For the power notation--adjust to your microwave. The goal is to bring this to a room temperature or slightly warm temperature.
Nutrition Facts : Calories 1733.4, Fat 86.4, SaturatedFat 40, Cholesterol 190, Sodium 376.2, Carbohydrate 237.7, Fiber 3.5, Sugar 173.4, Protein 5.3
PECAN BOURBON CARAMEL SAUCE
Categories Dairy Nut Dessert Quick & Easy Low Sodium Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
- Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
Steps:
- FOR SAUCE:
- Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- FOR PUDDING:
- Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
More about "pecan bourbon caramel sauce recipes"
SOUTHERN BOURBON CARAMEL SAUCE WITH TOASTED PECANS
From garlicandzest.com
3.9/5 (93)Calories 158 per servingCategory Dessert
- Preheat oven to 325º. Place pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and roughly chop. Set aside.
- Place a medium saucepan over medium to medium high heat on the stove (if your stove runs hot, use medium, if it's true to temperature heat to medium high). Add sugar and corn syrup. No need to stir immediately.
- 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 to amber. The change between light brown and amber is quick. Be ready for it.
15-MINUTE BOURBON CARAMEL SAUCE - FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (3)Category DessertCuisine AmericanCalories 213 per serving
- In a large saucepan, whisk together the sugar and water until combined. Bring to a boil over medium-high heat.
- Swirl the pan approximately every 30 seconds to prevent burning, but you do not need to stir. Do so for approximately 12-15 minutes, until the caramel reaches a deep golden amber color.
- Remove from heat and carefully whisk in the lukewarm heavy cream; be careful as it will bubble up, just continue to whisk!
- Add butter, bourbon, vanilla extract, and sea salt, if using. Stir to combine, as the butter melts in.
4-INGREDIENT BOURBON CARAMEL SAUCE | MINIMALIST …
From minimalistbaker.com
4.8/5 (26)Total Time 15 minsCategory DessertCalories 51 per serving
- Simmer sugar and water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
- Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
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