Smooth, gooey caramel sauce with toasted pecans and a kick of bourbon. So rich and decadent you’ll want to eat it by the spoonful!
But it’s best poured over ice cream and drizzled over brownies. And it instantly turns a simple chocolate cake into a fancy schmancy “turtle” cake. The best part? No candy thermometer required!
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The only downside to this caramel sauce recipe is that you’ll never want the artificial, chemical-laden jarred gunk ever again.
And, by the way, you can make this totally family friendly by leaving out the bourbon. It’s still absolutely delicious.
But the bourbon gives it such a lucious flavor. I highly recommend leaving it in.
Start by toasting the pecans. This isn’t an essential step, but it brings out the natural oils and flavor of the pecans. Use a dry skillet, no oil or cooking spray. Toast them over medium-high, stirring frequently, until they start to brown, about 4-5 minutes.
Don’t walk away while toasting nuts because they burn quickly. When they’re lightly toasted, remove them from the heat and set them aside.
Next, in a medium saucepan over medium-high heat whisk together the brown sugar, heavy cream, butter, and corn syrup.
Check out the awesome 3/4 measuring cup. It’s part of a set that I have that also includes a 2/3 cup. Super handy!
Bring it to a boil then lower the heat to a simmer. Cook it for 5 minutes, stirring constantly.
Then remove it from the heat and stir in the toasted pecans, vanilla, and bourbon. Be careful, this stuff is like napalm if you get it on you.
Even though you can’t see them, the bourbon and vanilla are there at the end of the spoon.
Cool for 10 minutes before serving. Store leftovers in the fridge.
For another easy and delicious ice cream topping, try my Magic Shell Ice Cream Topping 9 Ways
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