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Brandy-Pecan Sauce

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• ¼ cup unsalted butter
  
• 3 cups whole pecan halves
  
• ½ cup unsalted butter
  
• ¼ cup water
  
• 1¾ cups firmly packed dark brown sugar
  
• ¼ tsp ground cinnamon
  
• ¼ tsp ground nutmeg
  
• â…› tsp ground ginger
  
• â…› tsp salt
  
• ½ cup brandy
  






Instructions



1. In a large nonstick sauté pan over low heat, melt the ¼ cup butter. Stir in the pecan halves, coating well. Cook the pecans, stirring constantly, until they have absorbed all of the butter and developed a rich, nutty aroma, about 5 to 7 minutes. Remove the pan from the heat and set aside.
   
   
2. In a medium saucepan, combine the remaining ½ cup butter, water and brown sugar. Over low heat, stirring constantly, heat until the sugar is completely dissolved. Increase heat to medium and cook, stirring constantly until the mixture reduces slightly and starts to thicken, about 3 to 4 minutes. Add the cinnamon, nutmeg, ginger, and salt, stirring until well blended. Stir in the brandy. Continue cooking, stirring constantly, until the mixture reduces to a medium syrup, about 5 minutes. Stir in the toasted pecans and cook 2 minutes more. Remove the pan from the heat.
   
   
3. Ladle the pecans and syrup into hot jars, leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F water bath for 10 minutes.
   
   
   Makes about 4 half-pint jars