BUTTER PECAN GLAZE

BUTTER PECAN GLAZE image

Provided by Rose Mary Mogan

Time 15m

Number Of Ingredients 6

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1/2 stick butter, softened (1/4 cup)
1/2 c pecan halves (i used chopped)
3/4 c firmly packed brown sugar
1/4 c heavy cream (can use evaporated milk)
1/4 c corn syrup, ( i used light)
1 tsp butter extract original called for 1/8 tsp orange)

Steps:

1. Using a small sauce pan add the 1/2 stick butter with chopped pecans or pecan halves. Toast over medium high heat as butter melts, all the while stirring constantly about 5 minutes
2. Add the cream & corn syrup to the sauce pan.(Note I combined the cream & corn syrup into a one cup measure before adding it in.
3. Stir mixture to combine.
4. Add the brown sugar, stir until it is blended into wet ingredients. Bring to a rolling boil. Cook for 2 minutes. STIRRING CONSTANTLY. REMOVE FROM HEAT. Allow to cool just a bit then stir in butter flavored extract, and stir to blend. NOTE- A ROLLING BOIL IS WHEN YOU BRING TO A BOIL AND IT CONTINUES TO BOIL EVEN AS YOU STIR IT.
5. Cool until glaze thickens slightly, then carefully drizzle over top of cake and allow it to drizzle down sides of cake while glaze is still slightly warm. Note- If it hardens too much you will need to reheat, so work quickly.