sauces

Bourbon Pecan Caramel Sauce

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.

An open glass bottle of Bourbon Caramel Pecan Sauce is viewed from the top and at a slight angle to the front. Five pecans are peeking out from the thick caramel sauce in the wide opening of the bottle.

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.

This is a side view of a clear glass wide-mouthed bottle filled with bourbon caramel pecan sauce. The view is from about a thirty degree angle above the bottle so the top is also visibe. The medium brown caramel coats the three pecans in the opening at the top of the bottle. Pecans also line the sides of the bottle almost down to the bottom. The bottom eighth of the bottle is clear golden honey colored caramel. There are four pecans scattered in the bottom left corner of the photo.

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. 

This is a slightly offset view of the top of a wide-mouthed glass bottle of bourbon caramel pecan sauce. The handle of a silver spoon extends outward from the top of the bottle towards the upper left corner of the photo.  The bowl of the spoon is inside the top of the jar and is holding up four of the caramel covered pecans. One of the caramel covered pecans hangs over the bottomm edge of the jar mouth. Another pecan is slightly elevated above the top of the jar opening. There are three pecans scattered in the lower left corner of the photo.

If you just want a pecan caramel sauce, replace the bourbon with water. This will keep the sauce thin enough drizzle on your dessert.  

Bourbon Pecan Caramel Sauce

An open glass bottle of Bourbon Caramel Pecan Sauce is viewed from the top and at a slight angle to the front. Five pecans are peeking out from the thick caramel sauce in the wide opening of the bottle.

Ingredients

  • 1 cup white sugar
  • ¼ cup corn syrup
  • ⅓ cup heavy cream
  • 2 tablespoons butter
  • ½ - 1 cup whole pecans
  • ⅓ cup bourbon

Instructions

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.

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