Butter Pecan Sauce

1/2 cup butter cubed
1/4 cup sugar
1/4 cup light corn syrup
1 cup heavy whipping cream
1 cup chopped pecans toasted
1/2 teaspoon vanilla extract
vanilla ice cream

In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved.

Remove from the heat; gradually stir in cream. Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla.

Serve warm over ice cream.

Makes 2 cups.


Farberware Classic 2-Quart Saucepan with Lid

Leave a Reply