Although I like to make this chunky sauce all year long and I use it to top everything from Super Lemon Ice Cream (page 85) in the winter to Fresh Apricot Ice Cream (page 76) in the summer, you can make it more winter-holiday-friendly by adding a handful of dried cranberries in place of some of the pecans, using the variation at the end of the recipe. Then try it ladled over Cinnamon Ice Cream (page 38) for a real treat. If possible, make this sauce in advance and let it sit for a few hours, so all the ingredients have a chance to mingle and meld together deliciously.
Recipe information
Yield
makes 2 cups (500 ml)
Ingredients
Preparation
Step 1
In a medium, heavy-duty saucepan, melt the butter. Stir in the sugar and corn syrup and cook, stirring regularly, until the mixture becomes deep amber, the color of coffee with a touch of cream.
Step 2
Remove from the heat and whisk in the water. Since the mixture can splatter, you may wish to wear an oven mitt. (The sugar might seize when you add the water, but it will smooth out as you stir it.) Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.
Step 3
Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla. Serve warm.
Variation
Step 4
To make Pecan, Cranberry, and Praline Sauce, substitute 1/4 cup (30 g) of chopped dried cranberries for 1/4 cup (30 g) of the pecans.
Storage
Step 5
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
