≡ Menu

Bourbon Pecan Caramel Sauce

Bourbon Pecan Caramel SauceBourbon has been having a moment. A funky-fonted, mason-jarred, fabulously-mustached swelling of support from some of Austin’s more hipster haunts (I’m looking at you and your happy hour specials, Rainey Street).

Bourbon Pecan Caramel Sauce

I’m not going to act like I haven’t swung way over into hipster territory, in a lot of ways: I’m typing this on a macbook, while sitting in an aging apartment in a rapidly gentrifying neighborhood, sipping iced coffee I bought at a food co-op, out of a mason jar I last used to make cheese, for which I used raw milk I got from a goat I gained access to via a herd-share program I joined 4 months ago. I bike-commute and wear red lipstick. But I haven’t quite jumped on the bourbon train.

Bourbon Pecan Caramel Sauce

I can’t say this sauce has made me a bourbon convert, but oh, it tries. It is so good. It is spoon-licking, sundae-topping, mason-jar scraping delicious. It is potentially worth buying bourbon you’re not convinced you’re into yet.

NOTE: the recipe below makes a full litre of sauce, which is maybe a lot of sauce for one person, but is the perfect amount of sauce for making friends via food-bribery. Adjust as desired.

Bourbon Pecan Caramel Sauce
  • ½ cup bourbon
  • 1 teaspoon lemon juice
  • 2 cups white granulated sugar
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 1 tablespoon vanilla paste (may substitute extract)
  • 1 cup pecans, roughly chopped and toasted
  1. In a high-sided saucepan, pour the bourbon and lemon juice. Gently pour the sugar into the center of the pan, allowing it to spread towards the edges--do not stir.
  2. Cook over medium heat for 4-6 minutes, swirling the pan occasionally. Keep a close eye--the sugar can quickly burn as it changes color. When it is a dark amber, remove from heat.
  3. Immediately add the cream--don't be alarmed as the caramel seizes and hisses. Stirring with a wooden spoon, return the pan to low heat and cook until the sauce thickens (5-10 minutes).
  4. Add salt and vanilla, stir to combine. Add pecans.
  5. Store sauce in an airtight container in the refrigerator. Sauce will keep for up to 1 month.



{ 0 comments… add one }

Leave a Comment

Rate this recipe: