Spiced Pecan Caramel Sauce
Pound Cake with Spiced Pecan Caramel Sauce using Camella's Kitchen Trini 'Hot' Pepper Sauce.
Ingredients
- 1 Cup Brown Sugar Use granulated sugar for a thinner sauce
- ¼ Cup Water
- ½ Cup Heavy Whipping Cream
- 5 Tbsp Unsalted Butter Cut the butter into 1 Tbsp cubes
- ½ tsp Vanilla Extract
- ½ Cup Pecans I left them whole but feel free to chop
- 1 tsp Camella's Kitchen Trini 'Hot' Pepper Sauce
Instructions
- Measure out all ingredients before turning on any heat.
- Heat the 1/4 C of water and 1 C of brown sugar on medium heat in a sauce pan. (I used a 4 quart pan) Stir until the sugar dissolves.
- Allow the sauce to come to a boil. The color will be begin to move closer to a caramel color. (This could take anywhere from 5 to 10 minutes)
- Slowly stir in the 1/2 C of heavy whipping cream and turn off the heat.
- Add in the 5 Tbsp of butter, one at a time until mixed in well.
- Add the 1/2 tsp of vanilla extract. Continue to stir.
- Fold in the 1/2 cup of pecan.
- Pour in 1 teaspoon of Trini 'Hot' Pepper Sauce (More or less depending on your taste buds.)
- Let the caramel cool in the sauce pan for 10-15 minutes, depending on how thick you like it. Stir the caramel a couple times as it cools to test the thickness.
- Store the caramel sauce in the fridge. Heat the sauce in the microwave for a few seconds once ready to use.