Many of you work with someone at the office who has amazing cooking abilities and often brings in some of the most tasty treats you've ever had the fortune to ever taste. Well there's a woman in our office by the name of Joan McClusky, who always has the right dish to delight the taste buds. The other day she brought in a topping and ice cream and we all had Sundays. It's the best tasting Sunday I have ever had and so I got the secret recipe and decided to share it with all of you:
Caramel-Bourboan Sauce
1 1/2 cups packed light brown sugar
1/2 cup heavy cream
1/2 stick unsalted butter
1/4 cup bourbon (optional, but I'd put it in!)
1 tsp. kosher salt
1 1/2 cups chopped toasted pecans
Combine the brown sugar, cream, stick butter, bourbon and kosher salt for the sauce in a saucepan. Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.) Simmer topping 10 minutes.
Stir the pecans into the caramel topping. Let topping stand until slightly thickened and cooled to room temperature, 15 0 20 minutes.
Serve over Ice Cream with a spoon and enjoy!
Comments(1)