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Sauce: Pecan Rum Caramel Sauce

Source of Recipe


From "The Bride & Groom's Menu Cookbook" by Abigail Kirsch






List of Ingredients



• 1 cup packed dark brown sugar
  
• 1 cup heavy cream, at room temperature
  
• 1 cup broken pecan pieces
  
• 1 Tbsp dark rum
  






Instructions



1. Combine the sugar and 6 tablespoons water in the saucepan. Cook the mixture over medium heat until it begins to simmer. Reduce the heat to low and slowly cook the sauce, covered, until the syrup has thickened, 3 to 5 minutes.
   
   
2. Remove the syrup from the heat and stir in the cream with a wooden spoon. The sauce will become thicker.
   
   
3. Cook the sauce, uncovered, over medium-high heat until it has thickened again, about 3 minutes. Stir in the pecans and rum until well blended.
   
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   COOK'S TIP: Try the warm sauce over puddings, ice cream sundaes, pancakes, or waffles.
   
   DO-AHEAD: The sauce can be made up to 4 days ahead. Cool it, and then store, covered, in the refrigerator. Reheat the sauce in the top of a double boiler before serving.