Stir togetherthe brown sugar, cornstarch, and salt in a heavy saucepan. Stir in cream, water, and corn syrup. Cook, stirring constantly, until thickened and bubbly. (The mixture may appear curdled during cooking.)
Stir in pecans, margarine or butter, and vanilla. Remove from heat. Cover; cool to room temperature. Serve over cake. Store the extra sauce in the refrigerator. Makes 2 cups.
You can also serve this sauce with vanilla ice cream, bread pudding or angel food cake.
You may substitute 1-2 tablespoons of rum or brandy for the vanilla.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 48 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0.9mg||0 %|
|Sodium 43.6mg||2 %|
|Potassium 96.5mg||3 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 39.4g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 205
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