Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 cup sugar
3/4 cup heavy cream
3 tablespoons bourbon
1 teaspoon fresh lemon juice
1 cup toasted chopped pecans
Preparation
Step 1
In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
Step 2
Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)
