Bourbon Pecan Caramel Sauce
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Ingredients
  • 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
Instructions
  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.
Recipe by Laughing Over Spilled Milk at https://www.laughingoverspilledmilk.com/bourbon-pecan-caramel-sauce/