Pecan Caramel Sauce
This pecan caramel sauce is the perfect combination of creaminess and butter. You will want to eat this by the spoonful. I found the best way to serve this is to have the sauce on the side of the cake. This allows you to drizzle over your cake how much you want on your cake. We recommend making the pumpkin bundt cake and paring with this sauce, but your favorite cake works too.
If you decide to pour this over the top of your cake, it is very important to allow your sauce to cool to the point where it’s thicker and not piping hot. If your sauce is too hot, it will run right off the cake.
What Ingredients Are Used To Make Caramel Sauce?
This recipe uses butter, heavy cream and brown sugar. You will also need coarsely chopped pecans (these are optional if you do not want to add nuts)
Can You Add Alcohol To The Sauce?
You can add a splash of bourbon or rum if you would like. Remove from the stove to do this. You could also add a splash of vanilla for additional flavor.
Can Caramel Be Reheated?
It can. You may need to add a little heavy cream to heat it up. You will want to bring it to a boil It may separate at first, but keep stirring and it should come together again.
What Can Be Used Instead of Heavy Cream?
We have used half and half instead of heavy cream.
How to Make Pecan Caramel Sauce
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 2 cups coarse chopped pecans
- Allow the mix to cool and then pour over your pumpkin bundt cake
- If you did not pour all the sauce on the cake, you can heat in the microwave in a microwave safe container. Microwave at 30 second intervals to heat. It may boil, so use caution.