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Chef Gil Logan's bourbon-pecan sauce




Source of Recipe


From the kitchens at Churchill Downs


List of Ingredients




2 cups shelled pecans
6 tablespoons butter
¼ cup Woodford Reserve bourbon
½ cup brown sugar
1 cup caramel (can be candy squares or topping)
1 teaspoon pumpkin-pie spice
6 tablespoon butter
Favorite vanilla ice cream

Recipe



In a heavy bottom saucepot sauté pecans in 3 tablespoons butter for 5 minutes. Remove pan from heat add bourbon (be careful alcohol is extremely flammable never pour over an open flame). Return to heat to let alcohol burn off; cooking about 3 minutes. Add sugar, caramel, and spice. Turn heat to low and stir to blend until the sugar dissolves. Turn to low heat; stir occasionally until sugar dissolves into caramel. Remove from heat and stir in remaining butter. Serve warm over ice cream.