Recipe: Pecan Rum Caramel Sauce

PECAN RUM CARAMEL SAUCE

"Try the warm sauce over puddings, ice cream sundaes, pancakes, or waffles."

1 cup packed dark brown sugar
6 tablespoons water
1 cup heavy whipping cream, at room temperature
1 cup broken pecan pieces
1 tablespoons dark rum

Kitchenware: small heavy-bottomed saucepan, wooden spoon

Combine the sugar and 6 tablespoons water in the saucepan. Cook the mixture over medium heat until it begins to simmer. Reduce the heat to low and slowly cook the sauce, covered, until the syrup has thickened, 3 to 5 minutes.

Remove the syrup from the heat and stir in the heavy cream with a wooden spoon. The sauce will become thicker. Cook the sauce, uncovered, over medium-high heat until it has thickened again, about 3 minutes.

Stir in the pecans and rum until well blended.

TO MAKE AHEAD:
The sauce can be made up to 4 days ahead. Cool it and then store, covered, in the refrigerator. Reheat the sauce in the top of a double boiler before serving.

Source: The Bride and Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg