Bourbon pecan caramel sauce will add a little zing to your desserts. Top your favorite ice-cream or chocolate mousse with this for a decadent dessert. Replace the bourbon with water for a kid-friendly topping.
I first made this sauce to top a brownie bottom praline chocolate mousse cake when I was in Cambodia. The cake was for a good friend and it turned out amazing.
Bourbon pecan caramel sauce paired so well with the chocolate mousse that I just had to make it again.
Summer is coming and it’s ice-cream time. Ice-cream is great by itself but toppings make it extra special. Bourbon pecan caramel sauce goes well on coffee ice-cream, vanilla ice-cream, butter pecan ice-cream and chocolate ice-cream.
I’m sure there are other flavors out there that I haven’t tried.
If you just want a pecan caramel sauce, replace the bourbon with water. This will keep the sauce thin enough drizzle on your dessert.
- 1 cup white sugar
- ¼ cup corn syrup
- ⅓ cup heavy cream
- 2 tablespoons butter
- ½ - 1 cup whole pecans
- ⅓ cup bourbon
t's important to have all your ingredient ready for this before you start cooking because you must work quickly at the end.
Place sugar and corn syrup in a heavy 2 quart saucepan. Heat over medium heat until the mixture starts to boil. At this point you need to watch the boiling sugar carefully because stoves vary. The boiling mixture will go from clear, to light yellow to golden brown to medium brown.
When the boiling sugar turns medium brown (a little darker than store bought caramel), remove from heat and add the cream all at once. You will need to stir vigorously and the mixture will boil up quite high (which is why you need the big pan). Be very careful during this phase. Professional chefs keep bowls of ice-water on the counter when they make caramelized sugar just in case they burn themselves.
Add the butter and pecans. Stir until the butter melts and is combined.
Let the sauce cool a little and add bourbon.