PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN BOURBON SAUCE
Make and share this Caramel Pecan Bourbon Sauce recipe from Food.com.
Provided by Donna S.
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Preheat over to 325 degrees.
- Spread pecans on a baking sheet and bake until lightly browned. This takes approximately 5-8 minutes. Watch them carefully so they don't burn. Set aside toasted pecans.
- In a large heavy sauce pan, combine brown sugar, corn syrup, heavy cream and butter. Bring to a boil over medium heat. Reduce heat to medium low and continue cooking. Stir constantly so it doesn't burn. Cook until mixture is reduced to 3 cups. This takes about 10-15 minutes.
- Remove from heat. Stir in bourbon, vanilla and pecans. Let cool.
- NOTES: If made in advance, cover and refrigerate up to 2 weeks. To reheat in microwave use 30% power for a minute or two. For the power notation--adjust to your microwave. The goal is to bring this to a room temperature or slightly warm temperature.
Nutrition Facts : Calories 1733.4, Fat 86.4, SaturatedFat 40, Cholesterol 190, Sodium 376.2, Carbohydrate 237.7, Fiber 3.5, Sugar 173.4, Protein 5.3
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.)
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
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.
SALTED BOURBON CARAMEL PECAN PIE
Make and share this Salted Bourbon Caramel Pecan Pie recipe from Food.com.
Provided by gailanng
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
- Make a "well" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
- Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
- Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
- Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
- For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
- Add the boiling water and stir until sugar and salt dissolve.
- Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
- Mix in the pecans.
- Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
- Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
- Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
- Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.
Nutrition Facts : Calories 849.4, Fat 59.5, SaturatedFat 20.6, Cholesterol 192.2, Sodium 526.5, Carbohydrate 74.8, Fiber 4.2, Sugar 45.7, Protein 10.3
CARAMEL-BOURBON PECAN PIE
Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
- Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
- Refrigerate 2 hours.
Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
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- t's important to have all your ingredient ready for this before you start cooking because you must work quickly at the end.
- Place sugar and corn syrup in a heavy 2 quart saucepan. Heat over medium heat until the mixture starts to boil. At this point you need to watch the boiling sugar carefully because stoves vary. The boiling mixture will go from clear, to light yellow to golden brown to medium brown.
- When the boiling sugar turns medium brown (a little darker than store bought caramel), remove from heat and add the cream all at once. You will need to stir vigorously and the mixture will boil up quite high (which is why you need the big pan). Be very careful during this phase. Professional chefs keep bowls of ice-water on the counter when they make caramelized sugar just in case they burn themselves.
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