Caramel Pecan Sauce
You guys. Do you want to experience a little bit of heaven? You must try this decadent Caramel Pecan Sauce, you won’t be sorry!
Confession.
This sauce doesn’t always make it “on top” of anything, except my spoon. It’s THAT good.
Rich, buttery, with the toasty crunch of the nuts…divine!
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!
Pour it over 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 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!
Refrigerate any leftovers. (It will last for 2-ish days, if it lasts that long. :) ) Microwave it for a few seconds before re-serving.
Caramel Pecan Sauce
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
Instructions
- Place pecans in a microwaveable dish (I use a glass pie plate) with 3 T. butter. Cook for 4- 7 minutes, stirring twice. Watch them VERY carefully so they don't burn! (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.
- Add in the pecans, and stir well. Pour into jars! Makes approximately 3 c. of sauce.
Originally posted in 2014. Updated in 2019.
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I’m going to have to break down and try this one. Thanks for the recipe!
I can’t believe I never thought to add pecans to caramel sauce. This looks too sinful!! Thanks so much :)
Ok – this is totally going on roll for Christmas morning breakfast (& maybe I’ll be nice and give some away). Looks so yummy!!
Does the consistency stay pretty pourable over time or would you just micro a little when you want to use it, as thinking I’d store it in the fridge? (if there’s any left!!)
It looks sooo good ! Can i do this on the stove ? :)
/ Therese in Sweden
Hi, Therese! I’ve never done it on the stove before, so I can’t speak about it for sure, but I can’t see why it wouldn’t work. You’ll have to let me know once you try it!! xoxo
Yummmmmmm! I’m going to try this delish recipe very soon :0
Yay! You’ll have to let me know what you think!!! xoxo
Hi Kierste, What is the unopened shelf life of the Caramel Pecan Sauce?
It’s never made it very long for me to know for sure, lol. I wouldn’t keep it more than a few days in the refrigerator, just to be safe.
This recipe is excellent! But the cook time for the pecans was way to long, they burnt in less than 6 minutes. I would say 4 minutes would have worked. I will definitely make it again. Lesson learned.
I’m glad you loved it!!! I’m glad you mentioned the pecans…every microwave is going to be different, so some will take less, and others longer. I’ll add a little note to the recipe!