Pecan Caramel Sauce Recipes

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
• Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
• Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
• Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
• Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
• Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
• To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

PUMPKIN AND PECAN SEMIFREDDO WITH CARAMEL SAUCE

Steps:

• For semifreddo:
• Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap. Blend gingersnap crumbs and brown sugar in processor until combined. With machine running, slowly add butter; process until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan. Chill 10 minutes.
• Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.
• Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248°F, about 10 minutes.
• Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes.
• Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Fold in remaining egg white mixture. Fold in pecans and toffee bits. Spoon mixture into prepared crust. Cover with plastic wrap and freeze until frozen, about 8 hours. (Can be made 3 days ahead. Keep frozen.)
• For caramel sauce:
• Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble). Stir in vanilla and salt. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.)
• Wipe sides of loaf pan with hot wet cloth. Invert semifreddo onto platter; remove plastic. Cut into 1-inch-thick slices and serve with warm caramel sauce and whipped cream.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

CARAMEL PECAN BOURBON SAUCE

Steps:

• Preheat over to 325 degrees.
• Spread pecans on a baking sheet and bake until lightly browned. This takes approximately 5-8 minutes. Watch them carefully so they don't burn. Set aside toasted pecans.
• In a large heavy sauce pan, combine brown sugar, corn syrup, heavy cream and butter. Bring to a boil over medium heat. Reduce heat to medium low and continue cooking. Stir constantly so it doesn't burn. Cook until mixture is reduced to 3 cups. This takes about 10-15 minutes.
• Remove from heat. Stir in bourbon, vanilla and pecans. Let cool.
• NOTES: If made in advance, cover and refrigerate up to 2 weeks. To reheat in microwave use 30% power for a minute or two. For the power notation--adjust to your microwave. The goal is to bring this to a room temperature or slightly warm temperature.

CARAMEL PECAN SAUCE

Steps:

• Place pecans in a microwaveable dish (I use a glass pie plate) with 3 T. butter. Cook for 4- 7 minutes, stirring twice. Watch them VERY carefully so they don't burn! (Microwaves will vary--start with the least amount of time, then check them before adding more time.)
• In another microwave safe bowl (I like using glass bowls--a glass batter bowl is my favorite), place remaining butter and heat until melted. Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended. Cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved.
• Add in the pecans, and stir well. Pour into jars! Makes approximately 3 c. of sauce.

PECAN CARAMEL SAUCE

Steps:

• In a heavy saucepan, combine sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a low boil, swirling the saucepan gently, but not stirring. Keep the mixture constantly moving.
• Simmer until the mixture is syrupy and a deep caramel color, about 5-10 minutes.
• Remove mixture from heat and whisk in butter and cream, being mindful that the mixture will spit and sizzle, so be careful. Whisky vigorously until it reaches a smooth, sticky consistency.
• Whisk in vanilla and fleur de sel.
• Stir in whole pecans.
• Depending on the recipe, allow your caramel sauce to cool or serve hot.
• If you've tried this recipe, come back and let us know how it was!

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• PREPARE THE CRUST::
• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
• In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
• Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
• Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
• Transfer all but 12 of the pecans to a food processor.
• Add the graham crackers and pulse until finely ground.
• Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
• Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
• PREPARE THE FILLING:.
• In a clean food processor, pulse the cream cheese with the sugar until smooth.
• Add the eggs, one at a time, and pulse until incorporated.
• Scrape down the side of the bowl.
• Pulse in the vanilla and sour cream.
• Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
• Transfer the cake to a rack and let cool completely.
• Wrap in plastic and refrigerate overnight.
• Unwrap the cheesecake and discard the foil.
• Remove the ring and transfer the cake to a plate.
• Arrange the 12 reserved pecans on top.
• Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
• Transfer the slices to plates and pour some of the Caramel Sauce on top.
• Serve with the remaining Caramel Sauce.
• *The cheesecake can be refrigerated for up to 5 days.
• PREPARE THE CARAMEL SAUCE:.
• In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
• Cook over moderately high heat for 2 minutes, stirring constantly.
• Add the cream and boil for 2 minutes longer.
• Transfer the caramel sauce to a pitcher.
• Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
• **The caramel can be refrigerated for up to 1 week.
• Whisk to combine before serving.

CARAMEL PECAN SAUCE

Steps:

• In medium saucepan, combine all ingredients except vanilla; mix well. Bring to a boil over medium heat, stirring occasionally. Boil 3 to 4 minutes, stirring occasionally. Remove from heat.
• Stir in vanilla. Cool about 15 minutes or until thickened. Store in refrigerator.

PECAN PIE CARAMEL SAUCE

Steps:

• Beat eggs. Add sugar and flour and beat until light and fluffy.
• Add syrup, butter and vanilla. Beat well.
• Stir in pecans.
• Pour into a large saucepan on medium heat.
• Stirring frequently bring to a light boil.
• Reduce heat and simmer until mixture becomes thick like syrup.
• Remove saucepan from heat and allow to cool.
• Serve on ice cream, cake, etc.
• Store in an airtight container in the refrigerator up to 2 weeks.
• Reheat in microwave to serve.

CARAMEL-PECAN SAUCE

Steps:

• Heat butter and sugar in a medium nonstick skillet over medium heat until butter melts and sugar dissolves, 2 to 3 minutes. Whisk in heavy cream and coffee granules. Bring mixture to a boil, stirring constantly. Remove from heat; let cool slightly, stirring frequently.

BUTTER PECAN BLONDIES WITH MISO CARAMEL SAUCE

Steps:

• Begin the blondies: In medium pot, heat butter and brown sugar to boiling over medium-high heat. Boil 1 minute, stirring constantly. Transfer to refrigerator for 45 minutes.
• Preheat & toast: Preheat oven to 350°F. Measure 1/2 cup Fisher® Pecan Halves and reserve. Coarsely chop remaining pecans. Bake coarsely chopped pecans on rimmed baking sheet for 5 minutes or until lightly browned. Remove from oven and cool. Reserve 1/2 cup chopped toasted pecans for sauce.
• Prepare pan: Spray 9 x 9-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, then spray parchment with cooking spray. If using, lightly dust with Fisher® Almond Flour.
• Mix dry ingredients: Add all-purpose flour, baking powder and salt to medium bowl and whisk until well combined.
• Combine batter: Transfer cooled butter mixture to mixing bowl and add egg and vanilla. Using mixer with whisk attachment, beat on medium speed 2 minutes or until light, thick and pale. Add flour mixture and beat on low 30 seconds or until just combined, scraping bowl as needed. Gently fold in remaining 1-1/2 cups chopped toasted pecans.
• Finish blondies for baking: Transfer batter to pan and smooth batter into even layer. Sprinkle with reserved 1/2 cup (whole) pecan halves.
• Bake blondies: Transfer to oven and bake 22 to 24 minutes or until toothpick inserted in center of pan comes out clean. Transfer pan to cooling rack and allow to cool completely before turning out onto cutting board and cutting into 16 squares.
• Make the sauce: Place sugar and water in medium pot over medium-high heat. Cook 8 to 12 minutes or until mixture becomes dark golden brown, carefully swirling mixture as it cooks (do not stir).
• Finish the sauce: Remove pot from heat. While whisking carefully, gradually add cream until all cream is incorporated. Whisk in miso; then stir in reserved 1/2 cup chopped toasted pecans.
• To serve, place blondies on small plates and top each blondie with 1/2 cup vanilla ice cream. Drizzle with warm caramel sauce.

PECAN BOURBON CARAMEL SAUCE

Steps:

• In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
• Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)

TOASTED PECAN-CARAMEL SAUCE RECIPE

Steps:

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Sprinkle sugar in an even layer in a small saucepan. Stir together syrup and 1/3 cup water, and pour over sugar in saucepan. Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden.
• Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble.) Stir in butter and toasted pecans.