Recipe: Cinnamon Pecan Pie Topping (for Brie, ice cream, etc.)

CINNAMON PECAN PIE TOPPING

"Pecan pie filling gets new life outside the pie. Served alongside warmed Brie, hot waffles or freshly scooped vanilla ice cream, this crunchy topping is the ultimate in dessert decadence."



1/2 cup firmly packed brown sugar
1/2 teaspoon McCormick Ground Cinnamon
1/4 teaspoon salt
1/8 teaspoon McCormick Ground Nutmeg
3 tablespoons butter, divided use
1 cup pecans, chopped
1/2 cup light corn syrup
2 tablespoons water
1 teaspoon McCormick Pure Vanilla Extract
1/2 teaspoon McCormick Rum Flavor

Mix brown sugar, cinnamon, salt and nutmeg in small bowl until blended. Set aside.

Melt 2 tablespoons of the butter in large skillet on medium heat. Add pecans; toast 5 to 7 minutes or until golden brown, stirring frequently. Reduce heat to low.

Stir remaining 1 tablespoon butter, corn syrup, water, vanilla extract, rum flavor and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. (Mixture with thicken as it cools.) Serve at room temperature.

SERVING SUGGESTIONS:
Use topping over baked Brie cheese, ice cream, brownies, hot waffles or pancakes.

Makes 1 1/2 cups or 12 (2-tablespoon) servings.
Source: McCormick, Photo credit: Caroline Edwards from Chocolate and Carrots.