It was easy
to make, but when they say stir constantly, they mean it – you don’t want
scrambled eggs. It thickens as it cools. I toasted my pecans in
my toaster oven on a small baking sheet for 3-4 minutes – watch carefully so
you don’t burn them. We didn’t have any
left over, but I would store leftovers in the refrigerator for a day or
two
Toasted Pecan Ice Cream
Sauce
1/2
Cup Sugar
1/3
Cup Butter
1
Cup Light Corn Syrup
1
Large Egg -- slightly beaten
1
Tablespoon Vanilla
1
Cup Pecans -- halves, toasted
In 2 quart
saucepan combine all ingredients except pecans.
Cook over medium heat, stirring constantly, until mixture comes to a
full boil (6-8 minutes).
Just before
serving, stir in pecans. Serve warm or
cool over ice cream, cake, pancakes or waffles.
"Land O
Lakes Treasury of Country Heritage Meals & Menus "
Yield: "2 Cups"
Hi there,
ReplyDeletewe stumbled across your blog and think your vintage images are very cool. We will give your Pecan sauce a try - it looks great.
Please come and visit our new blog;
http://earthwalkersfpcp.blogspot.com.au
See you there!
Adam & Kristy.
As I am pondering this little recipe I am leaning toward the opinion that it may constitute an additional sin. Yes sin. I don't know what else I can say except I will be making it real soon!! My husband will especially love this one!! Thank you again.
DeleteI think this could be categorized as a JUMBO YUMbo!! Going to have to give this a whirl-- thanks for the tips to success in making it. Doris
ReplyDelete