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Caramel pecan sauce

This is such a good keeper in the frig – at least several weeks, and makes a wonderful gift.


Now pecans are optional. Or use your favorite nut, toasted.

3/4 cup light brown sugar

1 cup  light corn syrup

1/2  stick unsalted butter (4T)

1 cup whipping cream

2 teaspoons Rita’s homemade vanilla or regular vanilla

3/4 chopped, toasted pecans

Combine brown sugar, corn syrup and butter in large saucepan. Bring to a boil over medium high heat and boil 3 minutes.  Turn to low.  Slowly add cream – be careful – it may sputter a bit.  Add vanilla. Cool and refrigerate.  Makes 4 cups.

To toast pecans:  Lay on cookie sheet in single layer – bake at 350 for about

7-10 minutes, turning edges into center every few minutes.  When they smell fragrant, they’re done.

Permanent link to this article: http://abouteating.com/caramel-pecan-sauce/


  1. Chairul

    hello! i like creme brulee very much :)and i made it brfoee but it wasnt very successful becoz it was not as creamy as those i ate in cafe or in paris. it was more like a pudding.is that because i use milk instead of cream, or is there other reason?thank you :)(you can reply me in chinese haha 😀 )

    1. Rita Heikenfeld

      Creme Brulee needs to be made with heavy cream to set properly.

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