PECAN CARAMEL RUM SAUCE
1 cup sugar
6 Tb butter
6 Tb dark rum
½ cup heavy cream
½ cup pecans, toasted and chopped
Heat the sugar in a large, heavy-bottomed 2-quart saucepan over medium-high heat. As the sugar begins to melt, stir continuously with a whisk or wooden spoon, and bring to a boil. Stop stirring, but swirl the pan occasionally to keep the sugar moving. Once the sugar has taken on a deep golden-brown color, add the butter and rum to the pan, whisking until the butter has melted. Remove from heat, and slowly add the cream to the pan, whisking constantly until smooth (the mixture will foam up). Allow to cool for a few minutes, then add the pecans. Warm before serving.
Three Ways to Toast Nuts
http://thepioneerwoman.com/food-and-friends/3-ways-to-toast-nuts/
6 Tb butter
6 Tb dark rum
½ cup heavy cream
½ cup pecans, toasted and chopped
Heat the sugar in a large, heavy-bottomed 2-quart saucepan over medium-high heat. As the sugar begins to melt, stir continuously with a whisk or wooden spoon, and bring to a boil. Stop stirring, but swirl the pan occasionally to keep the sugar moving. Once the sugar has taken on a deep golden-brown color, add the butter and rum to the pan, whisking until the butter has melted. Remove from heat, and slowly add the cream to the pan, whisking constantly until smooth (the mixture will foam up). Allow to cool for a few minutes, then add the pecans. Warm before serving.
Three Ways to Toast Nuts
http://thepioneerwoman.com/food-and-friends/3-ways-to-toast-nuts/