Brown Sugar Glaze Recipe

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    2 mins

  • Cook Time

    2 mins

  • Total Time

    4 mins

  • Servings

    8 servings

  • Calories

    158 kcal

  • Course

    Condiments

  • Cuisine

    American

Brown Sugar Glaze Recipe

This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

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Ingredients

Servings
  • 1 1/2 cups light brown sugar
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp paprika
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Instructions

  1. In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.
  2. Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.
  3. Finally, serve and enjoy!

Notes

  • You can store this recipe in an airtight container in your refrigerator for up to 1 week.
  • To reheat this recipe you can do so either on the stove top or in the microwave until everything has warmed through.

Nutrition Information

Show Details
Serving 1serving Calories 158kcal (8%) Carbohydrates 41g (14%) Protein 0.1g (0%) Fat 0.1g (0%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.003g Monounsaturated Fat 0.004g Sodium 157mg (7%) Potassium 59mg (2%) Fiber 0.1g (0%) Sugar 40g (80%) Vitamin A 5IU (0%) Vitamin C 0.2mg (0%) Calcium 37mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 158 kcal

% Daily Value*

Serving 1serving
Calories 158kcal 8%
Carbohydrates 41g 14%
Protein 0.1g 0%
Fat 0.1g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.003g 0%
Monounsaturated Fat 0.004g 0%
Sodium 157mg 7%
Potassium 59mg 1%
Fiber 0.1g 0%
Sugar 40g 80%
Vitamin A 5IU 0%
Vitamin C 0.2mg 0%
Calcium 37mg 4%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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