Last summer we celebrated my Grandmother’s 90th birthday with loads of sweets, plus an ice cream bar. This bourbon pecan sauce made it’s debut and was popular enough to get a repeat.
Bourbon Pecan Sauce Adapted from The Perfect Scoop
4 Tablespoons unsalted butter
3/4 cup sugar
2 Tablespoons light corn syrup
1/2 cup water
1/8 teaspoon coarse kosher salt
pinch of cinnamon
1/4 cup heavy cream
1 1/4 cups pecans, toasted (in the oven for about 6 minutes on 350 degrees) and coarsely chopped
3 Tablespoons good bourbon whiskey
1/2 teaspoon vanilla
In a medium pot, add the butter, sugar, corn syrup, water, salt and cinnamon and stir with a wooden spoon until the butter is melted. Then let the mixture cook on medium heat, undisturbed, until golden.
Turn off the heat and stir in the heavy cream, bourbon, vanilla, and chopped pecans. The mixture will appear runny until it cools down.
Serve warm over ice cream. Store leftovers in the refrigerator and reheat as needed. Keeps well in the refrigerator, covered, for 2 weeks.