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Pound Cake with Spiced Caramel Sauce and Pecans
Takera

Spiced Pecan Caramel Sauce

2.96 from 1067 votes
Pound Cake with Spiced Pecan Caramel Sauce using Camella's Kitchen Trini 'Hot' Pepper Sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Thickening Time 10 minutes
Total Time 25 minutes
Servings: 8 Servings
Course: Dessert
Ingredients Method

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

Method
 

  1. Measure out all ingredients before turning on any heat.
  2. 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.
  3. 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)
  4. Slowly stir in the 1/2 C of heavy whipping cream and turn off the heat.
  5. Add in the 5 Tbsp of butter, one at a time until mixed in well.
  6. Add the 1/2 tsp of vanilla extract. Continue to stir.
  7. Fold in the 1/2 cup of pecan.
  8. Pour in 1 teaspoon of Trini 'Hot' Pepper Sauce (More or less depending on your taste buds.)
  9. 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.
  10. Store the caramel sauce in the fridge. Heat the sauce in the microwave for a few seconds once ready to use.