Pecan Butterscotch Sauce

Name: Pecan Butterscotch Sauce
Cook time: 10 min
Total time: 40 min
Ingredients: 3 tablespoons unsalted butter; 0.5 cups (60 grams) chopped unsalted pecans (toasted or untoasted); 0.5 cups (110 grams) packed light brown sugar; 0.75 cups (180 milliliters) heavy cream, at room temperature; 2 teaspoons Scotch whisky (optional); 1 teaspoon vanilla extract; 0.5 teaspoons fine salt

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Cook Time: 10 minutes

Total: 40 minutes

Servings: 10

Ingredients

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3 tablespoons unsalted butter0.5 cups (60 grams) chopped unsalted pecans (toasted or untoasted)0.5 cups (110 grams) packed light brown sugar0.75 cups (180 milliliters) heavy cream, at room temperature2 teaspoons Scotch whisky (optional)1 teaspoon vanilla extract0.5 teaspoons fine salt

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Instructions

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Step 1

In a medium saucepan over high heat, melt the butter. Continue cooking, stirring occasionally, just until the butter turns a pale golden brown, about 2 minutes. Stir in the pecans, and decrease the heat to medium-high. Stir in the brown sugar, cooking and stirring it until it melts and you no longer see sugar crystals in the pot, about 4 minutes. Carefully stir in the heavy cream, starting with about a third of it before adding the rest: The mixture will bubble up, so stir gently and constantly so that it does not boil over. Continue cooking until the brown sugar fully dissolves into the cream, about 2 minutes. Remove from the heat.

Step 2

Stir in the whisky (if using), vanilla and salt. Let cool on the counter for at least 30 minutes, and up to overnight, before serving.