Prep time: 5 minutes
Total time: 20 minutes
Cooking time: 15 minutes
First off I’d like to apologize for the empty banana bread emails that arrived in subscribers’ inboxes over the weekend.
The last thing I want to do is send spam your way and I feel terrible — like I crank called you or rang your doorbell and ran away. The whole fiasco was a technical error related to the development of our new French website. I don’t mean that as an excuse — I just thought you might like to know.
In any case, I hope that this toasted pecan caramel sauce helps to makes up for it.
This is the kind of sauce that you can eat with a spoon. It’s rich and creamy and takes just a few minutes to make.
Caramel has always been my favourite flavour and my favourite kind of candy.
Remember those slabs of McIntosh caramel that came in the flat plaid box? I used to put it in the freezer for a bit and then slap it on my knee to break the caramel into pieces, or sometimes I’d just nibble away on the whole bar.
Caramel sauce is a simple way to dress up dessert. Whether you’re serving cake or ice cream, a drizzle of this pecan caramel sauce can make even the simplest dessert look rich and glossy.
You can spike it with a little rum if you’d like.
Feel free to omit the pecan pieces altogether if you’d like a smooth sauce.
Thank you to the reader who shared her scrumptious family recipe with me.
Toasted Pecan Caramel Sauce Recipe
- 1/2 cup pecan halves, toasted
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup Crosby’s Fancy Molasses
- 3/4 cup whipping cream
- 1 tsp. cornstarch dissolved in 1 tsp. cold water
- 1 tsp. vanilla
- 1 Tbsp. rum (optional)
- Combine butter, brown sugar, molasses and cream in a saucepan and stir to combine.
- Bring to a gentle boil and stir until sugar dissolves.
- Whisk in cornstarch-water mixture and stir until mixture starts to thicken.
- Remove from heat, stir in vanilla, rum (if using) and pecans.
Serve over cake or ice cream.
One more thing…
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