Servings
Font
Back
0 from 315 votes

Southern Bourbon Pecan Caramel Sauce

A rich, decadent homemade caramel sauce with a splash of bourbon and crunchy toasted pecans. Perfect on ice cream or straight from the spoon.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12
Calories: 158 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup pecans
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • ¾ cup heavy cream
  • 1 teaspoon fine sea salt or kosher salt
  • 3 tablespoons bourbon

Instructions

    Cup of Yum
  1. Preheat oven to 325º. Place ½ cup pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and roughly chop. Set aside.
  2. Have all your ingredients and utensils close to the stove and pre-measured before you start.
  3. Place a medium saucepan over medium to medium high heat on the stove (if your stove runs hot, use medium, if it's true to temperature heat to medium high). Add 1 cup sugar and 1 tablespoon light corn syrup. Do NOT stir.
  4. Bring mixture to a rolling boil and watching the sugar mixture deepen in color. It will go from a light corn-syrup color, to light brown to amber. The change between light brown and amber is quick. Be ready for it.
  5. When it achieves a deep brown (not burnt) color, pour ¾ cup heavy cream into the center of the pan. It will steam and bubble vigorously -- that's ok. Stir until the sauce is smooth and well blended.
  6. Remove the pan from the heat. Stir in 1 teaspoon fine sea salt, toasted pecans and 3 tablespoons bourbon. Let it cool for about 10 minutes. Transfer to a storage container with a tight-fitting lid and refrigerate.
  7. Sauce will thicken as it chills. To serve, microwave the sauce for about 20-30 seconds, then spoon over ice cream, cheesecake, or apple pie.
  8. Makes about 1½ cups of bourbon pecan caramel sauce.

Notes

  • I like to use canning jars for storage because they're easy for reheating the caramel sauce in the microwave. Remove the metal lid before microwaving homemde bourbon caramel sauce for 20-30 seconds to soften the sauce before spooning it over ice cream.
  • This dessert sauce will keep in the refrigerator for 10 days to 2 weeks.
  • I like to use canning jars for storage because they're easy for reheating the caramel sauce in the microwave. Remove the metal lid before microwaving homemde bourbon caramel sauce for 20-30 seconds to soften the sauce before spooning it over ice cream.
  • Many people have asked if this recipe is suitable for water-canning. It is NOT. It contains dairy and there is no way to accurately tell if potential bacteria or contaminants have been killed during water canning. Industrial kitchens have different methods for this than home kitchens.
  • To gift the Southern Bourbon Caramel Sauce with Toasted Pecans, I recommend a glass, resealable jar with a ribbon on top. Keep it refrigerated until you gift it and remind your recipient that this is a food gift that should be enjoyed within a week or so (it's so good, it will likely be eaten in the first day or two).

Nutrition Information

Calories 158kcal (8%) Carbohydrates 19g (6%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 20mg (7%) Sodium 201mg (8%) Potassium 29mg (1%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 221IU (4%) Vitamin C 1mg (1%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 158

% Daily Value*

Calories 158kcal 8%
Carbohydrates 19g 6%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 201mg 8%
Potassium 29mg 1%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 221IU 4%
Vitamin C 1mg 1%
Calcium 13mg 1%
Iron 1mg 6%

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