City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Caramel Pecan Sauce
Nov/Dec 2008
From Marilyn Sorosky’s The Dessert Lover’s Cookbook

4 T. unsalted butter
1/2 c. chopped pecans
1 c. firmly packed dark brown sugar
1 c. whipping cream

Melt butter in a saucepan and add the nuts. Cook, stirring constantly, over moderate heat until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until the sauce boils, all the sugar is dissolved and turns a deep golden brown. Remove from heat. Sauce will thicken as it cools. It can be refrigerated for several days and reheated before serving.

Sauces, Dressings & Condiments