Pecan Bourbon Caramel Sauce

1. 1

   In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.

2. 2

   Cook caramel, without stirring, swirling pan, until deep golden.

3. 3

   Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden).

4. 4

   Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.

5. 5

   Pour sauce into a bowl and cool slightly.

6. 6

   (Sauce keeps, covered and chilled, 2 weeks.)

* Per serving · 4 servings · Values may vary.

No additional tips available.