Best Pecan Caramel Sauce Recipes

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PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

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.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE



Apple Cider Bread Pudding with Caramel Bourbon-Pecan Sauce image

This apple cider bread pudding is always the first dessert to vanish during Thanksgiving dinner! It also won me first place in a pecan dessert cooking competition a few years ago!

Provided by Ashley Holman

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h50m

Yield 12

Number Of Ingredients 19

6 cups cubed day-old French bread
2 medium apples - peeled, cored, and chopped
½ cup dark raisins
4 large eggs
1 cup light brown sugar
1 ½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 cups whole milk
1 cup apple cider
1 cup chopped pecans
2 cups light brown sugar
1 cup light corn syrup
1 cup heavy cream
½ cup butter
¼ cup bourbon
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine bread cubes, apples, and raisins in a very large bowl.
  • Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
  • Pour bread pudding mixture into the prepared pan and smooth into an even layer.
  • Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
  • Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
  • Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
  • Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
  • Serve sauce with bread pudding.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 101.3 g, Cholesterol 115.6 mg, Fat 25.6 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 307.8 mg, Sugar 73.4 g

PEACH-PECAN ICE CREAM PIE WITH CARAMEL SAUCE



Peach-Pecan Ice Cream Pie with Caramel Sauce image

Categories     Dessert     Peach     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

For crust
2 1/2 cups finely ground or crushed pecan shortbread cookies (such as Pecan Sandies; about 11 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
For caramel sauce
2 cups sugar
1/2 cup water
1 1/4 cups whipping cream
3/4 teaspoon vanilla extract
2 quarts (or 4 pints) peach ice cream, slightly softened
1 cup pecans, toasted, coarsely chopped (about 4 ounces)
1 cup (about) pecan halves, toasted

Steps:

  • Make crust:
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
  • Make caramel sauce:
  • Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; 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. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool but still pourable, about 1 hour.
  • Drizzle 1/4 cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over. Freeze until top of pie is firm, about 1 hour.
  • Arrange pecan halves in 3 concentric circles around top of pie. Drizzle 1/4 cup caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. (Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.)
  • Rewarm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM



Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream image

Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.

Provided by Daydream

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

6 ounces caramel candies, chopped
3/4 cup cream (light, whipping)
1/3 cup pecan halves, chopped
1 tablespoon coconut, flaked (desiccated)
1 tablespoon rum or 1 tablespoon brandy (optional)
1 cup smooth ricotta cheese
4 tablespoons confectioners' sugar (icing sugar)
2 tablespoons orange juice
1/2-1 teaspoon orange zest, finely chopped
1 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
10 fluid ounces buttermilk
2 tablespoons butter
2 large eggs, whites and yolks separated
1/2 teaspoon vanilla essence
1 tablespoon caster sugar (superfine sugar)
2 medium bananas, peeled and sliced

Steps:

  • Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
  • Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
  • Serve warm over pancakes.
  • Can be prepared the night before, then heated in the microwave until warm.
  • Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
  • Beat with a whisk until well combined.
  • Refrigerate until ready to serve.
  • Can be prepared the night before.
  • Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
  • Place buttermilk in a 2-cup glass-measuring cup and add butter.
  • Microwave on high for 2 minutes, until butter melts.
  • Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
  • Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
  • Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
  • Batter can be prepared to this stage, the night before.
  • Beat egg whites in a clean dry bowl until stiff.
  • Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
  • Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
  • For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
  • Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
  • When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
  • When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
  • To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan-Praline Cheesecake With Caramel Sauce image

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.

Provided by Manami

Categories     Cheesecake

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 21

1/2 cup pecan halves
1/2 cup unsalted butter, melted
1/2 teaspoon unsalted butter, melted
1/3 cup plus 1/2 tablespoon granulated sugar
2 tablespoons light brown sugar
1 1/2 tablespoons heavy cream
1 pinch salt
10 ounces graham crackers, crushed
1 lb full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
24 ounces full-fat sour cream
caramel sauce, for serving
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt

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.

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE



Pecan Coffee Cake With Warm Caramel Sauce image

This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to "special occasion dessert" status.

Provided by Molly O'Neill

Categories     cakes, dessert

Time 1h35m

Yield 12 to 15 servings

Number Of Ingredients 15

1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour, plus more for the pan
1 1/2 cups pecans, toasted and cooled
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon bourbon
1 cup sour cream
1 cup sugar
1/4 cup water
1 cup heavy cream
2 tablespoons bourbon

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.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 193 milligrams, Sugar 34 grams, TransFat 0 grams

SPICED PUMPKIN PECAN CHEESECAKE WITH CARAMEL-BOURBON SAUCE



SPICED PUMPKIN PECAN CHEESECAKE WITH CARAMEL-BOURBON SAUCE image

Categories     Cheese     Dessert     Bake     Thanksgiving

Yield 12 servings

Number Of Ingredients 28

Crust:
3/4 cups ginger snap cookie crumbs
3/4 cup ground toasted pecans
2 tablespoons brown sugar
3 tablespoons unsalted butter, melted
Filling:
3 8-ounce packages cream cheese
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup sour cream
2 tablespoons all purpose flour
2 teaspoon vanilla extract
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon groun nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Large pinch of salt
Sauce:
1 cup (packed) brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 tablespoons bourbon
1 1/2 cups pecans, toasted, cooled

Steps:

  • For crust: Preheat oven to 350 degrees. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil. For filling: Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, sour cream, flour, vanilla, spices, and salt. Pour into pan. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight. For sauce: Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally. Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

MEAN'S CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Mean's Chocolate Bread Pudding With Bourbon-Pecan Caramel Sauce image

I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002.

Provided by newspapergal

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons Bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces high quality bittersweet chocolate, chopped (El Rey or Scharfen Berger)
8 large eggs
1 tablespoon vanilla extract
1 lb brioche bread or 1 lb challah, crusts trimmed, cut into 1-inch pieces

Steps:

  • Note: I rarely make the sauce.
  • Although it is wonderful, I prefer to use unsweetened whipped cream.
  • Since this recipe is all about the chocolate, DO NOT USE Low quality.
  • FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
  • Mix in corn syrup and lemon juice.
  • Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
  • Remove from heat.
  • Pour in cream (mixture will bubble up).
  • Stir over low heat until caramel is melted and smooth.
  • Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
  • Remove from heat.
  • Mix in pecans and bourbon.
  • (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
  • Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
  • Stir until sugar dissolves and mixture comes to boil.
  • Remove from heat.
  • Add chocolate; stir until smooth.
  • Beat eggs and vanilla in large bowl to blend.
  • Gradually whisk in chocolate mixture.
  • Add bread cubes.
  • Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish.
  • Cover with foil.
  • Bake until set in center, about 45 minutes.
  • Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

Nutrition Facts : Calories 769.8, Fat 44.8, SaturatedFat 21.6, Cholesterol 284.8, Sodium 303.3, Carbohydrate 79.8, Fiber 2.1, Sugar 48.9, Protein 13.5

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE



Hot Apple Cake With Caramel Pecan Sauce image

I love anything with apples. If I were on a desert island and I had to choose 1 desert it would be apple pie. This recipe ain't apple pie and I have many favorite apple deserts, but it's a close second to apple pie. The caramel sauce is out of this world good. It's up to your taste if you want to add the pecans or not to the sauce. I like it both ways.

Provided by ForeverMama

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 lb butter, unsalted, at room temperature (2 sticks)
1 cup sugar
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 medium tart apples, peeled, cored and finely chopped (about 1 1/4 pounds)
3/4 cup chopped pecans (about 3 ounces)
1 teaspoon vanilla
1 quart vanilla ice cream, for serving
4 tablespoons unsalted butter
1/2 cup pecan halves
1 cup firmly packed dark brown sugar
1 cup whipping cream

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
  • Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
  • Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
  • NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
  • Caramel Pecan Sauce:.
  • Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
  • NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
  • To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.

PECAN BOURBON CARAMEL SAUCE



Pecan Bourbon Caramel Sauce image

Categories     Dairy     Nut     Dessert     Quick & Easy     Low Sodium     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 cup sugar
3/4 cup heavy cream
3 tablespoons bourbon
1 teaspoon fresh lemon juice
1 cup toasted chopped pecans

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.)

CARAMEL PECAN BOURBON SAUCE



Caramel Pecan Bourbon Sauce image

Make and share this Caramel Pecan Bourbon Sauce recipe from Food.com.

Provided by Donna S.

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 7

1 cup pecans, chopped
2 cups light brown sugar, packed
1 cup light corn syrup
1 cup heavy cream
1/2 cup butter
1/4 cup Bourbon
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 1733.4, Fat 86.4, SaturatedFat 40, Cholesterol 190, Sodium 376.2, Carbohydrate 237.7, Fiber 3.5, Sugar 173.4, Protein 5.3

EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE



Eggnog Cheesecake With Pecan Caramel Sauce image

Make and share this Eggnog Cheesecake With Pecan Caramel Sauce recipe from Food.com.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/4 cup butter, melted
1 1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans

Steps:

  • Preheat oven to 300 degrees.
  • Combine 1/4 cup butter, wafer crumbs and white sugar.
  • Press firmly on the bottom of a 9-inch springform pan.
  • In a large bowl, beat the cream cheese until fluffy.
  • Gradually beat in the sweetened condensed milk until smooth.
  • Add eggs.
  • Mix well.
  • Stir in 1/4 cup rum, vanilla and nutmeg.
  • Pour into prepared pan.
  • Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
  • Cool.
  • Chill.
  • To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
  • In a medium saucepan, melt the 2 tablespoons butter.
  • Stir in the brown sugar and cornstarch mixture.
  • Bring to a boil, stirring constantly.
  • Reduce heat and simmer for 10 minutes.
  • Remove from heat.
  • Add the 2 tablespoons dark rum.
  • Cool.
  • Just before serving, stir the pecans into the sauce.
  • Remove the sides of the springform pan from the cheesecake.
  • Serve with the sauce.

Nutrition Facts : Calories 863.5, Fat 56.3, SaturatedFat 29.7, Cholesterol 212.6, Sodium 515.2, Carbohydrate 71.8, Fiber 1.4, Sugar 42.8, Protein 15

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE RECIPE | EPICURIOUS.COM



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce Recipe | Epicurious.com image

The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

Provided by @MakeItYours

Number Of Ingredients 14

1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM



Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream image

Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.

Provided by @MakeItYours

Number Of Ingredients 19

6 ounces caramel candies, chopped
3/4 cup cream (light, whipping)
1/3 cup pecan halves, chopped
1 tablespoon coconut, flaked (desiccated)
1 tablespoon rum or 1 tablespoon brandy (optional)
1 cup smooth ricotta cheese
4 tablespoons confectioners' sugar (icing sugar)
2 tablespoons orange juice
1/2-1 teaspoon orange zest, finely chopped
1 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
10 fluid ounces buttermilk
2 tablespoons butter
2 large eggs, whites and yolks separated
1/2 teaspoon vanilla essence
1 tablespoon caster sugar (superfine sugar)
2 medium bananas, peeled and sliced

Steps:

  • Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
  • Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
  • Serve warm over pancakes.
  • Can be prepared the night before, then heated in the microwave until warm.
  • Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
  • Beat with a whisk until well combined.
  • Refrigerate until ready to serve.
  • Can be prepared the night before.
  • Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
  • Place buttermilk in a 2-cup glass-measuring cup and add butter.
  • Microwave on high for 2 minutes, until butter melts.
  • Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
  • Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
  • Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
  • Batter can be prepared to this stage, the night before.
  • Beat egg whites in a clean dry bowl until stiff.
  • Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
  • Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
  • For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
  • Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
  • When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
  • When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
  • To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

BROWN BUTTER KULFI WITH PECAN CARAMEL SAUCE



Brown Butter Kulfi with Pecan Caramel Sauce image

When it comes to dessert for the holidays, I like to dare to be a little bit different. We're going to do a frozen kulfi, which is a frozen Indian dessert similar to a frozen custard or ice-cream. Then, we're topping it off with a rich pecan caramel sauce for a festive holiday dessert that's similar to a pecan pie sundae.

Provided by Stephanie Izard

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 10

1/4 pound unsalted butter
2 cups heavy cream
8 Egg yolks, large
1/4 cup Sweetened condensed milk
1/4 cup Water
1 cup sugar
1 cup heavy cream
1 cup dark brown sugar
Pinch of salt
1 cup Pecan pieces, toasted

Steps:

  • Place butter in a pan over medium/high heat until melted and brown in color, about 5 minutes. The solids are separating out hitting the pan and caramelizing. This is what flavors the liquid. As it starts to brown it will smell like caramel and the bubbling that you hear from the butter will begin to lessen. Strain the brown butter into another saucepan, reserving the brown bits. To that same saucepan, add the heavy cream and simmer over a low heat just until the cream picks up the brown butter flavors, 2 minutes. Transfer cream to a bowl and refrigerate until ice cold, 2 hours.
  • When the whipped cream is ice cold, pour it into the bowl of a mixer and beat until it holds a soft peak, 2 minutes. Place back in the refrigerator and continue making the kulfi.
  • Place egg yolks and sweetened condensed milk into the mixer and whip on medium speed to get to a ribbon stage. Meanwhile, make the caramel by adding water and sugar to a small saucepan over medium heat. Leave the mixture alone as it cooks until the sugar melts and just starts to caramelize. You'll know when it's done when the bubbles on top begin to turn brown, about 5-6 minutes. At the same time, the yolks and sweetened condensed milk are still mixing and when they're lighter, fluffier and hold their form, they'll be ready for the sugar/caramel mixture. When the mixture is on, slowly pour the hot caramel into the beating egg yolks. It's important to do this very slowly so the caramel doesn't harden as it goes into the mixture. As the caramel goes in, it slowly cooks the egg yolks. When all of the caramel's been added, turn the mixer to high and continue beating until the bowl is cool to the touch, another 5-8 minutes.
  • When the bowl is cool to the touch, the meringue is ready. Fold the chilled whipped cream into the meringue by turning the bowl and using your hand at the same time with a spatula. This will keep the air in the whipped cream. Place the kulfi mixture into a bowl and freeze, 1 hour.
  • For the pecan caramel sauce - Go back to the pot that has the brown butter and turn the heat to medium. Add the heavy cream, brown sugar and salt. Stir and continue cooking until the brown sugar melts and the butter and heavy cream are all combined. Add the pecans, turn the heat down and let the mixture simmer until it thickens a little, 2 minutes. To serve, place a few scoops of kulfi into a bowl, top with a spoonful of pecan caramel sauce and crumbled shortbread cookies (optional).

PECAN PRALINE CHEESECAKE WITH CARAMEL SAUCE



Pecan Praline Cheesecake with Caramel Sauce image

This is an airy light cheesecake, which takes a bit more work, but it's worth it.Source: Unknown

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 20

1/2 cup pecan halves
1 stick plus 1/2 tsp. unsalted butter, melted
1/3 cup plus 1/2 tbsp. sugar
2 tbsp. light brown sugar
1 1/2 tbsps. heavy cream
pinch of salt
2 packets graham crackers, about 10 oz. crushed
1 lb. full fat cream cheese, softened
1 cup sugar
3 large eggs
1 tsp. vanilla extract
24 oz. sour cream
caramel sauce:
4 tbsp. unsalted butter, softrened
2 tbsp. sugar
2 tbsp. light brown sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
1/4 tsp. vanilla extract
1/4 tsp. salt

Steps:

  • 1. Preheat oven to 375. Line baking sheet with parchment paper and wrap the outside of a 10 inch springform pan with foil. Toss the pecans with 1/2 teaspoon of butter, 1/2 tablespoon sugar, the brown sugar, cream and salt in a bowl. Spread the nuts on baking sheet. Bake for 18 minutes, until sugar is caramelized and pecans are toasted. Let cool.Put all but 12 of the pecans in a food processor along with the graham crackers. Pulse until fine. Add the remaining melted butter and 1/3 cup of sugar and pulse until crumbs are moistened. Press crumbs over bottom and 2/3 up the sides of the prepared pan. To make the filling, in a clean processor, pulse the cream cheese and sugar until smooth. Add the eggs, one at a time, pulse unti mixed. Pulse in vanilla and sour cream then scrape filling into the prepared pan. Bake for about an hour or until the top of the cheesecake is lightly golden in spots and center is slightly jiggly. Transfer cheesecake to a rack and let it cool completely. Wrap it in plastic and refrigerate it overnight. To make the sauce, in a pan, mix the butter with all the sugars and bring to a boil. Stir constantly. Add the cream. Boil for 2 minutes. Transfer to pitcher. Stir in the vanilla and salt and refrigerate until cold, at least 2 hours or overnight. Unwrap cheesecake and discard foil. Remove ring and transfer cake to a plate. Arrange 12 reserved pecans on top. Using a warm slightly moistened knife, cut cake into wedges, wiping and rewetting the blade between slices. Transfer to plates and pour some of the caramel sauce on top. Pass remaining sauce.

CARAMEL-PECAN SAUCE



Caramel-Pecan Sauce image

This delicious recipe is courtesy of 2006 Southern Living.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 4

1/2 cup unsalted butter
3/4 cup firmly packed light-brown sugar
1 cup heavy cream
1/2 teaspoon instant coffee granules

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.

PUMPKIN AND PECAN SEMIFREDDO WITH CARAMEL SAUCE



Pumpkin and Pecan Semifreddo with Caramel Sauce image

Categories     Dairy     Nut     Dessert     Freeze/Chill     Thanksgiving     Pecan     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 27

Semifreddo
1 cup gingersnap cookie crumbs
2 tablespoons (packed) golden brown sugar
3 tablespoons unsalted butter, melted
3/4 cup canned pure pumpkin
1 tablespoon honey
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup sugar
1/4 cup water
1 1/2 tablespoons light corn syrup
4 large egg whites
1/2 cup pecans, toasted, coarsely chopped
1/2 cup English toffee bits
Caramel sauce
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/4 cup crème fraîche or sour cream
1 teaspoon vanilla extract
1/8 teaspoon salt
Whipped cream

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.

CARAMEL SAUCE FOR CARAMEL PECAN BROWNIES



Caramel Sauce for Caramel Pecan Brownies image

We like this sauce over cooled Caramel Pecan Brownies, but it also makes a rich topping for ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 small vanilla bean, split in half lengthwise
1 teaspoon freshly squeezed lemon juice
1 tablespoon unsalted butter

Steps:

  • Stir together the sugar and the water in a 2-quart saucepan over medium heat. Without stirring again, cook until the mixture is dark amber in color, swirling pan carefully and occasionally while cooking, about 20 minutes.
  • Reduce the heat to low. Slowly and carefully add the cream, stirring with a wooden spoon when the bubbling dies down. Scrape the vanilla seeds into pan; add the pod. Add the lemon juice and butter. Stir to combine. Remove pod.
  • Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

Nutrition Facts : Calories 100 g, Cholesterol 10 g, Fat 1 g, Fiber 3 g, Protein 9 g, Sodium 2 g

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