Caramel Sauce with Pecans

Caramel Sauce with Pecans

I’d been toying with the idea of making some chewy caramels for a while – I had this idea that I wanted to try out. Unfortunately, this attempt failed to set, but did however make an excellent Caramel Sauce instead, which I used in my Caramel Pecan Cheese Cake Recipe. This makes about 2 pints, so you may consider halving if you don’t have large caramel sauce needs. :-)


  • 2 Cups Heavy Whipping Cream; Room Temperature
  • 1 and 1/2 cups Brown Sugar
  • 1 Cup Sugar
  • 1/4 cup Water
  • 1/4 cup Honey
  • 1/4 cup Butter; divided
  • 2 Cups Pecans; toasted* (optional)
  • 1/3 tsp Salt
  • 1 tsp Vanilla


  • Pour the Sugars, Water, Honey and 1/4 cup of the butter in a heavy bottomed saucepan with a tight fitting lid.
  • Do not stir
  • Cover and bring the sugar mixture to a boil over medium heat for 2 minutes
  • Remove cover and cook until mixture turns a dark golden brown
  • Slowly and Carefully pour in Cream – Careful; mixture will bubble!
  • With a Wooden Spoon, stir to combine
  • If using pecans, place pecans in to jar
  • Pour Caramel, over the Pecans, in to the jar
  • Cover and store in the fridge
  • Serve over Ice Cream or use in recipes

*To toast Pecans, I use a 1/2 tbls Butter to 1 cup pecans ratio. Melt butter in skillet over medium-low heat and add pecans. Heat pecans, stirring occasionally until fragrant. Remove from heat and allow to cool.

2 Responses to “Caramel Sauce with Pecans”

  1. [...] Saturday I joined some friends for Imbolc – Since I had an overabundance of Caramel Pecan Sauce due to my attempt at candy making going awry, I thought I would use some of it up making a dessert [...]

  2. [...] still had a fair amount of Caramel Sauce after my little candy making mishap a while back, so I decided to try using it in a recipe – since [...]

Leave a Reply