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We would usually make this and taste a little bit. Then, we would store the rest away for a super sunny day. On those kinds of days when we just couldn’t beat the heat, Granny would make us all nice big vanilla sundaes with this dumped all over the top. It was the only thing that would cool us down. It was so delicious too, we could have eaten it any day, time, or place. That’s kind of where I’m at now. Even though it’s nice on ice cream, I have found so much else to do with this scrumptious topping so that I can enjoy it all year long.
Check out what they are saying about this recipe over at Just A Pinch:
“So easy with pantry staples, you’ll never buy the stuff in a jar again once you try your own homemade.”
I usually have everything I need on hand to make this, so I never have to buy ice cream topping at the store again!
3/4 cup Domino sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/3 cup Land O’ Lakes butter (don’t substitute)
2/3 cup heavy whipping cream
1/2-3/4 cup chopped pecans, toasted
your favorite ice cream, store bought or homemade
Combine all ingredients except whipping cream and pecans in saucepan. Cook over low-medium heat stirring occasionally, 5-8 minutes or until mixture just comes to a low boil.
Cool 5 minutes. Stir in whipping cream and pecans. Cool slightly before using. Serve over butter pecan, vanilla bean, chocolate ice cream or your favorite variety. Store unused butter pecan sauce in refrigerator.
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Quick Tip: Leave out the nuts and add some rum extract and bananas instead.
Thanks again to Just A Pinch for this yummy recipe.