Best 2 Pecan Bourbon Caramel Sauce Recipes
Pecan bourbon caramel sauce is a decadent and versatile sauce that can be used to enhance a variety of desserts and dishes. Made with a combination of pecans, bourbon, butter, sugar, and cream, this sauce is packed with flavor and has a smooth, creamy texture. Whether you're looking to drizzle it over ice cream, pancakes, or waffles, or use it as a filling for pies and tarts, pecan bourbon caramel sauce is sure to be a hit.
Let's cook with our recipes!
CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE
Steps:
- FOR SAUCE:
- Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
- FOR PUDDING:
- Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
- Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
- Serve pudding warm or at room temperature with warm sauce.
PECAN BOURBON CARAMEL SAUCE
Categories Dairy Nut Dessert Quick & Easy Low Sodium Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
- Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)
Tips
- When toasting pecans, keep a close eye on them to prevent burning. The nuts will be ready when they are fragrant and slightly darkened in color.
- Use a heavy-bottomed saucepan to make the caramel sauce. This will help to prevent the sugar from burning.
- Stir the caramel sauce constantly while it is cooking. This will help to prevent it from crystallizing.
- Be careful when adding the hot caramel sauce to the whipped cream. The mixture will splatter, so it is important to stand back and add the caramel slowly.
- Allow the caramel sauce to cool completely before using it. This will help it to thicken and set.
- Store the caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
Conclusion
Pecan Bourbon Caramel Sauce is a delicious and versatile sauce that can be used on a variety of desserts. It is perfect for topping ice cream, cakes, pies, and cookies. It can also be used as a filling for cupcakes or doughnuts. The possibilities are endless! So next time you are looking for a special treat, give this pecan bourbon caramel sauce a try.
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