Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
3 mins
total:
18 mins
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

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Nutrition Facts

250 calories; protein 1.2g 3% DV; carbohydrates 15.1g 5% DV; fat 21.6g 33% DV; cholesterol 40.7mg 14% DV; sodium 298.9mg 12% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2019
5Stars for ease. Caramel can scorch or burn easily this recipe is forgiving. Read More
(1)

Most helpful critical review

Rating: 3 stars
03/09/2019
I would half the salt. Way to salty in my opinion Read More
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/27/2019
5Stars for ease. Caramel can scorch or burn easily this recipe is forgiving. Read More
(1)
Rating: 4 stars
04/17/2017
Just made this. It was easy to make and our friends loved it! I'll make this again! Read More
(1)
Rating: 3 stars
03/09/2019
I would half the salt. Way to salty in my opinion Read More
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Rating: 4 stars
12/26/2017
It was super easy to make and was almost perfect; except that it was way too salty. I sensed that a teaspoon of salt was too much and so used less but it was still way salty. Served on cheesecake it was ok but i would definitely cut the salt. Read More
Rating: 4 stars
10/22/2018
Added about 1/5 cup of water and 1/8 cup more of pecans served on top of a pumpkin cheesecake it was perfect. On its own it's a bit salty but it is perfect served on top of a sweet dessert especially if you like the sweet/salty combination. Read More
Rating: 4 stars
11/27/2016
This was really easy and came out beautifully! One thing i would do differently is use less salt. It came out more like a salted caramel sauce. I happen to love salted caramel but it was a bit too much. Read More
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Rating: 3 stars
06/16/2018
Put it over a warmed brownie topped w/vanilla ice cream. Turned hard on the ice cream quickly. Will have to heat it up and thin it out for next time. Still very very yummy!! Read More
Rating: 1 stars
03/31/2017
This was way too salty!!! We added over a cup of extra sugar to compensate. Will make again without the salt completely. Then add a dash at a time. Read More
Rating: 5 stars
08/13/2020
I read the reviews saying it was too salty, so I just used salted butter and omitted the salt. Perfect! I saw how much more butter than sugar there was in the pan, so I added more, maybe 1 cup total. I didn't measure the pecan pieces, but I used a lot, about 1/2 an 8oz bag. I also used whole milk because that's what I had. So delicious on pumpkin coffee cake! Very forgiving recipe, love it! Read More