Best 5 Salted Butterscotch Recipes

SALTED BUTTERSCOTCH & PECAN NO-BAKES

Steps:

• Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.

HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES

Steps:

• For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
• Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
• Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
• Bake until golden brown at the edges, 14 to 17 minutes.
• Let the cookies cool to room temperature.
• For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
• Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
• Whisk in the whiskey, butter, salt and vanilla.
• Pour the sauce into the fondue pots and keep warm.
• Serve the fondue with the cookies.

SALTED BUTTERSCOTCH BANANA BREAD PUDDING

Steps:

• 1. To make bread pudding: Preheat oven to 350 F. Spray a 13x9 pan with nonstick cooking spray. Set aside. In a large bowl, toss together bread, nuts, coconut, and butter scotch chips. Spread on pan. In a medium bowl, whisk together eggs, evaporated milk, condensed milk, light brown sugar, vanilla extract, nutmeg, cinnamon, and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked in egg mixture. Cover; let sit 30 minutes. Dot with small pieces of butter. Bake, uncovered, 45-55 minutes or until top is crisp and golden brown.
• 2. To make butterscotch sauce: In a medium saucepan, over medium heat, melt butter. Stir in light brown sugar, and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy and golden in color, about 10 minutes. Remove from heat; stir in cream and kosher salt. Cover to keep warm.
• 3. To make caramelized bananas: In a large, nonstick skillet, over medium high heat, melt 2 tablespoons butter and 2 tablespoons light brown sugar. Once butter-sugar mixture becomes bubbly, add bananas. Cook, flipping once, about 2-3 minutes per side, or until caramelized on both sides. Remove to a plate. (May need to work in batches to avoid overcrowding bananas. If so, add 1 tablespoon butter and 1 tablespoon light brown sugar to skillet before adding second batch of bananas.)
• 4. To serve, top bread pudding with bananas and spoon butterscotch sauce over top. Serve immediately. If desired (to make this an even more decadent dessert), serve with vanilla ice cream.

SALTED BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the pretzels, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the condensed milk, milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding mixture and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 55-65 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla and salt., In a small bowl, combine Mascarpone cheese and 1/3 cup sauce until smooth. Spread over cooled cheesecake; refrigerate overnight. Cover and refrigerate remaining sauce., Remove sides of pan. Just before serving, sprinkle cheesecake with sea salt; drizzle with butterscotch sauce.

SALTED BUTTERSCOTCH

Steps:

• Cook brown sugar, cream, butter, Scotch, corn syrup, vanilla, and 1/4 cup water in a large saucepan over low heat, stirring, until sugar is dissolved. Increase heat to medium and bring to a boil (without stirring). Cook, swirling often, until sauce is thick enough to coat spoon, 8-10 minutes. Remove from heat and stir in sea salt.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill. Reheat gently before using.