Is there really anything else to say? The keywords are “bourbon,” “caramel,” “pecan”! Oh, and “ice cream sundae”! Done.
Recipe information
Yield
makes 2 cups of sauce, 6 to 8 sundaes
Ingredients
Preparation
Step 1
Pour the water into a large saucepan. Whisk in the sugar, and bring to a boil. Boil until it becomes a deep-golden-brown color, about 8 minutes. Remove it from the heat as soon as it’s reached this color, or it will burn.
Step 2
Heat the heavy cream in another saucepan until warm. Then carefully whisk the cream into the caramel mixture until smooth (the mixture will bubble vigorously!). When the bubbling subsides, stir in the butter, bourbon, pecans, and a pinch of salt. Let the mixture cool slightly.
Step 3
Scoop the ice cream into serving dishes, and top with the warm caramel sauce. Enjoy immediately.
