Saturday, October 13, 2012


This sauce is great over ice cream, brownies, crepes, pancakes, etc.  It can be made 2 or 3 days ahead of serving and just reheated at serving time.

1 cup firmly packed brown sugar
1 stick butter
1/2 cup half-and-half cream
1/2 tsp vanilla
1/4 cup finely chopped pecans

In a small saucepan, over medium heat, bring the brown sugar, butter, and cream to a boil while stirring constantly.  Cook for 1 minute, stirring constantly.  Remove from the heat and stir in the vanilla and pecans.  Allow to cool slightly before serving but it should be served warm.

Yield: approximately 1 pint.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.