Did you know that making your own caramel sauce is much easier than you think? Just a few simple ingredients and some Killer Pecans and your vanilla ice cream goes from boring to soaring! Don’t limit yourself to just ice cream, Killer Pecans Caramel Sauce is good on a lot of things including a spoon going straight to your mouth!
Makes about 2 cups
1 cup granulated sugar
¼ cup water
½ cup heavy cream
2 tablespoon unsalted butter
4 ounce Killer Pecans, chopped
- In a medium sauce pan set over medium-high heat add granulated sugar and 1/4 cup water and stir to combine. Use a clean, wet pastry brush to wash any sugar grains off the sides of the pot. Cook until the sugar turns a dark amber color. Do NOT stir!
- While the sugar is cooking, warm the cream. When the sugar reaches the dark amber color, pour in the warm cream. It will bubble up for a few seconds, after it recedes stir to make sure all the sugar is dissolved and all the cream is combined.
- Whisk in the butter and chopped Killer Pecans.
- Serve over ice cream or as a sauce for cake, pie, pancakes or whatever else you like to eat with caramel!
Caramel can be kept warm and served immediately or cooled and kept in a sealed container in the refrigerator for 2 weeks. Reheat in a double boiler or microwave.