Description
This rich and buttery Southern Bourbon Pecan Caramel Sauce combines the smoky sweetness of bourbon, the crunch of pecans, and the luxurious silkiness of caramel. Drizzle it over ice cream, pancakes, or even enjoy it by the spoonful—this decadent sauce is a true Southern treat!
Ingredients
Units
Scale
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1/2 cup (120 ml) heavy cream, warmed
- 2 tablespoons unsalted butter, softened
- 2 tablespoons bourbon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup (60 g) pecans, toasted and chopped
Instructions
- Toast the pecans:
- Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let them cool, then chop roughly.
- Start the caramel:
- In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring.
- Bring the mixture to a boil and cook without stirring until it turns a deep amber color, about 8-10 minutes. Watch closely to avoid burning.
- Add the cream and butter:
- Remove the saucepan from the heat and carefully whisk in the warmed heavy cream. Be cautious, as the mixture will bubble up.
- Stir in the butter until fully melted and combined.
- Add bourbon and flavorings:
- Stir in the bourbon, vanilla extract, and salt until smooth.
- Finish with pecans:
- Fold in the toasted pecans. Let the sauce cool slightly to thicken before serving.
- Serve and store:
- Serve warm over desserts, pancakes, or other dishes. Store leftovers in an airtight jar in the refrigerator for up to 2 weeks. Reheat gently before using.
Notes
- No alcohol version: Omit the bourbon and increase the vanilla extract to 1 teaspoon for a non-alcoholic version.
- Thicker sauce: Reduce the amount of cream slightly for a thicker caramel consistency.
- Make it extra nutty: Use a mix of pecans and walnuts for a unique flavor twist.