Pecan Bourbon Caramel Sauce Recipes

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CARAMEL PECAN BOURBON SAUCE



Caramel Pecan Bourbon Sauce image

Make and share this Caramel Pecan Bourbon Sauce recipe from Food.com.

Provided by Donna S.

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 7

1 cup pecans, chopped
2 cups light brown sugar, packed
1 cup light corn syrup
1 cup heavy cream
1/2 cup butter
1/4 cup Bourbon
2 teaspoons vanilla extract

Steps:

  • Preheat over to 325 degrees.
  • Spread pecans on a baking sheet and bake until lightly browned. This takes approximately 5-8 minutes. Watch them carefully so they don't burn. Set aside toasted pecans.
  • In a large heavy sauce pan, combine brown sugar, corn syrup, heavy cream and butter. Bring to a boil over medium heat. Reduce heat to medium low and continue cooking. Stir constantly so it doesn't burn. Cook until mixture is reduced to 3 cups. This takes about 10-15 minutes.
  • Remove from heat. Stir in bourbon, vanilla and pecans. Let cool.
  • NOTES: If made in advance, cover and refrigerate up to 2 weeks. To reheat in microwave use 30% power for a minute or two. For the power notation--adjust to your microwave. The goal is to bring this to a room temperature or slightly warm temperature.

Nutrition Facts : Calories 1733.4, Fat 86.4, SaturatedFat 40, Cholesterol 190, Sodium 376.2, Carbohydrate 237.7, Fiber 3.5, Sugar 173.4, Protein 5.3

PECAN BOURBON CARAMEL SAUCE



Pecan Bourbon Caramel Sauce image

Categories     Dairy     Nut     Dessert     Quick & Easy     Low Sodium     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 cup sugar
3/4 cup heavy cream
3 tablespoons bourbon
1 teaspoon fresh lemon juice
1 cup toasted chopped pecans

Steps:

  • In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
  • Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)

SALTED CARAMEL-BOURBON SAUCE



Salted Caramel-Bourbon Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield about 2 cups

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

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

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

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.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

SALTED BOURBON CARAMEL PECAN PIE



Salted Bourbon Caramel Pecan Pie image

Make and share this Salted Bourbon Caramel Pecan Pie recipe from Food.com.

Provided by gailanng

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/3 cup butter, chilled
2 tablespoons shortening, chilled
1 cup flour
1 tablespoon powdered sugar (optional)
1 tablespoon apple cider vinegar
2 tablespoons ice water
1 cup brown sugar
1/4 cup white sugar
1/2 teaspoon fine grain sea salt
1/2 cup butter, melted
1/4 cup boiling water
4 eggs, beaten well
1 tablespoon milk
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons Bourbon
2 cups raw pecans, coarsely chopped
1/4 cup caramel topping, plus about 1/4 c. more for drizzling on top

Steps:

  • Preheat oven to 400 degrees F.
  • Using a mixer on low, work the flour and powdered sugar into the cold butter and shortening until you have a relatively uniform, crumbly mixture.
  • Make a "well" in the middle of the mixture and pour the vinegar plus 1 tablespoon ice water into it.
  • Use your hands to delicately incorporate the liquid, starting from the center of the well and working outward.
  • Add to the mixture the remainding 1 tablespoon ice water, adding more if necessary, until you have a dough that holds together in a ball, but does not stick to your hands.
  • Roll the dough out on a floured surface. Place the crust into a greased 9" pie dish and prick the bottom several times with a fork.
  • For the Filling: Mix the brown sugar, white sugar, salt and melted butter in a large bowl.
  • Add the boiling water and stir until sugar and salt dissolve.
  • Add the beaten eggs and milk and mix well. If you want a very boozy-tasting pie, add 1 1/2 teaspoon bourbon. Otherwise, add 1 1/2 teaspoon vanilla extract.
  • Mix in the pecans.
  • Spread 1/4 cup caramel on bottom of prepared crust. Heat up the caramel first if it helps to spread it.
  • Pour the filling into the crust and bake at 400 degrees F for 10 minutes and then reduce the heat to 350.
  • Bake about 30 minutes more, or until the pie puffs up, and a knife inserted into the center comes out relatively clean.
  • Cool the pie for at least two hours. Before serving, drizzle about 1/4 cup more caramel on top. It helps to heat up the caramel for this step as well.

Nutrition Facts : Calories 849.4, Fat 59.5, SaturatedFat 20.6, Cholesterol 192.2, Sodium 526.5, Carbohydrate 74.8, Fiber 4.2, Sugar 45.7, Protein 10.3

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE



Apple Cider Bread Pudding with Caramel Bourbon-Pecan Sauce image

This apple cider bread pudding is always the first dessert to vanish during Thanksgiving dinner! It also won me first place in a pecan dessert cooking competition a few years ago!

Provided by Ashley Holman

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h50m

Yield 12

Number Of Ingredients 19

6 cups cubed day-old French bread
2 medium apples - peeled, cored, and chopped
½ cup dark raisins
4 large eggs
1 cup light brown sugar
1 ½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 cups whole milk
1 cup apple cider
1 cup chopped pecans
2 cups light brown sugar
1 cup light corn syrup
1 cup heavy cream
½ cup butter
¼ cup bourbon
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine bread cubes, apples, and raisins in a very large bowl.
  • Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
  • Pour bread pudding mixture into the prepared pan and smooth into an even layer.
  • Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
  • Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
  • Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
  • Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
  • Serve sauce with bread pudding.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 101.3 g, Cholesterol 115.6 mg, Fat 25.6 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 307.8 mg, Sugar 73.4 g

CARAMEL-BOURBON PECAN PIE



Caramel-Bourbon Pecan Pie image

Enhance this bourbon pecan pie with sweet, toasty melted caramel. Top each serving with a dollop of COOL WHIP for a delicious Caramel-Bourbon Pecan Pie.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 9

36 KRAFT Caramels
1/4 cup water
1/4 cup butter
2 Tbsp. bourbon
1 pkg. (6 oz.) pecan halves
1 frozen deep-dish pie crust (9 inch), thawed
3 eggs
3/4 cup sugar
1 tsp. vanilla

Steps:

  • Heat oven to 375°F.
  • Cook caramels, water, butter and bourbon in medium saucepan on medium heat 8 min. or until caramels are completely melted and mixture is well blended. Remove from heat.
  • Spread nuts onto bottom of pie crust. Whisk eggs, sugar and vanilla in medium bowl until blended. Gradually stir in caramel mixture; pour over nuts.
  • Bake 40 to 45 min. or until knife inserted in center comes out clean. Cool completely.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 570, Fat 33 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

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Top Asked Questions

How to make bourbon caramel sauce?
This Bourbon Caramel Sauce recipe is easy to make in 10 minutes and tastes irresistibly delicious drizzled on everything from ice cream to fruit, brownies, coffee drinks, and more. Combine the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine. Turn the burner on to medium-high heat.
How to cook pecans and caramel sauce?
A rich, decadent caramel sauce with a boozy shot of bourbon and crunchy toasted pecans. Perfect on ice cream or straight from the spoon. Preheat oven to 325º. Place pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant.
Is this Bourbon Pecan caramel sauce from Mom’s?
For the few minutes it takes to make a real Southern caramel sauce, there’s no reason not to make it from scratch. This bourbon pecan caramel sauce is even a step beyond Mom’s. Embellished with sea salt, spattered with toasted, chopped pecans and finished with a hefty dose of Kentucky bourbon, this is the caramel sauce of your dreams.
How do you make pecan pie with cream and sugar?
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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