This has been our family’s favorite ice cream topping for three generations. Rich, creamy, buttery and nutty… What’s not to love?
Also wonderful served warm over angel food cake, spice cake, apple cake or apple pie- almost anything! Sometimes I’ll omit the pecans and add 1/2 tsp. of rum extract and sliced bananas into the pot at the end. So easy with pantry staples, you’ll never buy the stuff in a jar again once you try your own homemade.
Super quick to make and I have to say this is THE best Butter Pecan Caramel I’ve ever had .. I am done with that stuff from the stores! The recipe made about 2 cups and I stored the extra in the fridge. It thickens up a bit in the fridge but is still spoonable. Use it slightly warmed or cold … either way is a complete success!
3/4 cup sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/3 cup butter (don’t substitute)
2/3 cup heavy whipping cream
1/2-3/4 cup chopped pecans, toasted
your favorite ice cream, store bought or homemade
Combine all ingredients except whipping cream and pecans in saucepan. Cook over low-medium heat stirring occasionally, 5-8 minutes or until mixture just comes to a low boil.
Cool 5 minutes. Stir in whipping cream and pecans. Cool slightly before using. Serve over butter pecan, vanilla bean, chocolate ice cream or your favorite variety. Store unused butter pecan sauce in refrigerator.