Butter Pecan Sauce Recipes

BUTTER PECAN SAUCE

Steps:

• In large pan add butter and melt over medium heat.
• Whisk in brown sugar. Simmer for 3 minutes until sugar is dissolved.
• Whisk in maple syrup.
• Stir in pecans.
• Whisk in vanilla.
• Whisk in heavy cream.
• Continue to let it simmer on medium heat for 7 minutes.
• Remove from heat and allow to cool.
• Serve and ENJOY!

BUTTER PECAN SAUCE

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

PECAN CARAMEL SAUCE

Steps:

• 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.

PANFRIED TROUT WITH PECAN BUTTER SAUCE

Steps:

• Preheat oven to 200°F.
• Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
• Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
• Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
• Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.

BUTTER PECAN GLAZE

Steps:

• In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. , Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.,

BURNT-SUGAR PECAN RUM SAUCE

Steps:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Tilt pan and carefully pour in water, then cream and rum (mixture will bubble up and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in pecans and serve sauce warm.

BUTTER PECAN SAUCE

Steps:

• In a heavy 2 quart/liter saucepan, combine sugars, butter, and corn syrup.
• Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes).
• Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.
• Remove from heat and cool 5 minutes.
• Stir in whipping cream, Butter Pecan Extract and toasted pecans.
• Serve warm or keep refrigerated.

BUTTER PECAN SAUCE FOR ICE CREAM

Steps:

• In a heavy saucepan, combine dry ingredients, gradually stirring in cream until smooth.
• Bring to a boil over medium heat, stirring constantly.
• Cook and stir 2-3 minutes or until slightly thickened.
• Remove from heat, stir in butter until melted.
• Add pecans.
• Serve warm over ice cream.

BUTTERED PECAN ICE CREAM TOPPING

Steps:

• In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.