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.