Brown butter, caramelized brown sugar and Scotch whisky flavor this pecan butterscotch sauce, which is great drizzled over a slice of pumpkin pie. It also works well as a topping for ice cream, pancakes or Pumpkin Mousse.
Pecan Butterscotch Sauce
Storage: Refrigerate in a covered container for up to 2 weeks. Bring to room temperature before serving.
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- 3 tablespoons unsalted butter
- 1/2 cup (60 grams) chopped unsalted pecans (toasted or untoasted)
- 1/2 cup (110 grams) packed light brown sugar
- 3/4 cup (180 milliliters) heavy cream, at room temperature
- 2 teaspoons Scotch whisky (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
In a medium saucepan over high heat, melt the butter. Continue cooking, stirring occasionally, just until the butter turns a pale golden brown, about 2 minutes. Stir in the pecans, and decrease the heat to medium-high. Stir in the brown sugar, cooking and stirring it until it melts and you no longer see sugar crystals in the pot, about 4 minutes. Carefully stir in the heavy cream, starting with about a third of it before adding the rest: The mixture will bubble up, so stir gently and constantly so that it does not boil over. Continue cooking until the brown sugar fully dissolves into the cream, about 2 minutes. Remove from the heat.
Stir in the whisky (if using), vanilla and salt. Let cool on the counter for at least 30 minutes, and up to overnight, before serving.
Per serving (2 tablespoons), based on 10
Calories: 171; Total Fat: 14 g; Saturated Fat: 7 g; Cholesterol: 3 mg; Sodium: 125 mg; Carbohydrates: 11 g; Dietary Fiber: 1 g; Sugar: 10 g; Protein: 1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer G. Daniela Galarza.
Tested by Debi Suchman; email questions to email@example.com.
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