VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup plus 2 tablespoons packed brown sugar
- 2 tablespoons sugar
- 4 teaspoons cornstarch
- 3/4 cup heavy whipping cream
- 1 tablespoon butter
- 1/2 cup chopped pecans, toasted
- Vanilla ice cream or flavor of your choice
- In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2-3 minutes or until slightly thickened.
- Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream. Yield: 1-1/2 cups.
Originally published as Butter Pecan Sauce in Taste of Home June/July 2002, p8
Reviews forButter Pecan Sauce
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 25, 2014
"Disappointed. The cornstarch was very noticeable and spoiled it for me."
Reviewed May. 30, 2010
"Excellent over French vanilla ice cream."