Easy Microwave Caramel Pecan Sauce
Do you want to experience a little bit of heaven? You must try this decadent Caramel Pecan Sauce that you make in the microwave! Rich, buttery, with the toasty crunch of the nuts…divine.
Confession. This sauce doesn’t always make it “on top” of anything, except my spoon. It’s THAT good. Caramel has long been a favorite of mine, and I consider myself rather a connoisseur of sorts when it comes to tasting and testing. I love it in any form, and this recipe is absolutely one of my all-time favorites. Quick. Easy. Unforgettable. The best homemade caramel sauce!
Caramel Pecan Sauce Recipe
One of my biggest temptations is anything caramel, and I have to say, this is one of my most favorite things. EVER. If you don’t like nuts, or someone in your family can’t have them, you can certainly omit them. The caramel is good enough to stand alone. I do love the nuts, though, so I always add them.
And talk about easy…you make it in the microwave. No baking sheet, mixer, or pot necessary!
It’s the perfect topping for so many things. Pour it as a caramel pecan topping on ice cream. Get really crazy and pour it on French toast, waffles, or pancakes. You can even pour it over cinnamon rolls instead of frosting to make sticky buns. You can easily elevate desserts such as apple pie, chocolate cake, brownies, or cheesecake with a caramel pecan drizzle. The taste is amazing, you’ll love what it adds to not just the taste, but presentation as well.
Easy Holiday or Christmas Gift Idea
You want a gift that will wow your neighbors, teachers, and anyone else you give it to? Fill mason jars with this Caramel Pecan Sauce, tie a cute ribbon or piece of twine around the outside, and you’ve got a winner! If you have a caramel lover in your family, this will be sure to please! We love giving it as Christmas neighbor gifts, but you can give it any time of the year.
I really like the look of the wide-mouth half pint jars–they’re super cute, especially with a tag and a bit of ribbon, or a cute piece of fabric. I do this with my hot fudge too (4 ingredients and 10 minutes…it’s also a must-try!) People love a yummy homemade gift, and this is one they can use right away, or tuck in the fridge to use during their holiday celebrations.
Ingredients you’ll need to make Caramel Pecan Sauce
- Pecans
- Butter
- Brown sugar
- Flour
- Corn syrup
- Evaporated milk
- Vanilla extract
Only a few ingredients and less than 20 minutes to make this yummy recipe! Most of these are basic pantry ingredients you may already have on hand, which makes it an easy go-to recipe. I have other caramel-type recipes that call for heavy cream, but it’s not necessary in this one–and you won’t miss it!
How to make Caramel Pecan Sauce
On a cutting board, chop whole or halved pecans into small pieces, but not super fine. I like slightly bigger pieces, but it’s a personal preference.
Place pecans in a microwaveable dish (I like to use a glass pie plate) with the 3 tablespoons of butter. If you like things a little more salty, you can always add a bit of sea salt on top of the pecans too. Cook for 4 – 7 minutes, stirring twice. Watch the pecans VERY carefully so they don’t burn! It can happen pretty quickly, so just keep a close eye on them. (Microwaves will vary–start with the least amount of time, then check them before adding more time.)
In another microwave-safe bowl (I like using glass bowls–a glass batter bowl is my favorite), place remaining butter and heat until melted. Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended. Cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved. It should be amber-colored, and
Add in the toasted pecans, and stir the mixture well. Pour into jars. If giving as gifts, I like the wide-mouth half-pint jars, which fit 1 cup each. For home use, I use bigger jars. Makes approximately 3 c. of sauce.
How to store Caramel Pecan Sauce
You can refrigerate Caramel Pecan Sauce for 2-3 weeks in the fridge, if it’s in an airtight container such as a glass jar. When you’re ready to serve again, take off the jar lid and microwave for about 30 seconds or so (less time if there isn’t as much left in the jar) before re-serving.
Originally posted in 2014. Updated in 2022.
Ingredients
- 1 1/2 c. chopped pecans
- 7 T. butter, divided
- 1 1/2 c. brown sugar
- 3 T. flour
- 3/4 c. light corn syrup
- 2/3 c. evaporated milk
- pinch salt
- 1 tsp. vanilla extract
Instructions
- On a cutting board, chop whole or halved pecans into small pieces, but not super fine. I like slightly bigger pieces, but it's a personal preference. Place pecans in a microwaveable dish (I like to use a glass pie plate) with the 3 tablespoons of butter. If you like things a little more salty, you can always add a bit of sea salt on top of the pecans too. Cook for 4 – 7 minutes, stirring twice. Watch the pecans VERY carefully so they don't burn! It can happen pretty quickly, so just keep a close eye on them. (Microwaves will vary–start with the least amount of time, then check them before adding more time.)In another microwave-safe bowl (I like using glass bowls–a glass batter bowl is my favorite), place remaining butter and heat until melted. Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended. Cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved. It should be amber-colored, andAdd in the toasted pecans, and stir the mixture well. Pour into jars. If giving as gifts, I like the wide-mouth half-pint jars, which fit 1 cup each. For home use, I use bigger jars. Makes approximately 3 c. of sauce.
Originally posted in 2014. Updated in 2022.
