Pecan Pie Caramel Sauce is a rich, buttery, silky smooth sauce that’s filled with pecans. It’s simple to make and lovely poured over anything.
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I may be a little obsessed with the flavors in pecan pie. One of the most popular recipes on my site is my Pecan Pie Bread Pudding. Classic bread pudding is filled with a pecan pie center. It’s amazing!
Then, I share my Granny’s Classic Southern Pecan Pie recipe. It’s a classic favorite for a reason. Part of the popularity is it is easy to make with a gooey center topped with crunchy pecans. This makes a great combo!
As well, Pecan Cobbler is another very popular recipe on my site. For example, this cobbler has that wonderful caramel syrup and pecans but with a classic cobbler crust. Unbeatable!
When I was dreaming up this Pecan Pie Caramel Sauce, I dreamed of pouring it over vanilla ice cream. After I made it I realized it would be great served on pancakes, waffles, bread pudding, or pound cakes.
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Pecan Pie Caramel Sauce Tips
- To save money I used pecan pieces. They’re significantly cheaper than pecan halves.
- Furthermore, I used granulated sugar, but you can use light or dark brown sugar as well.
- Most importantly, when cooking this sauce, the pecans fall to the bottom. They will stick and burn if you don’t stir the mixture almost constantly.
Nutritional information for this recipe shows the total for the whole recipe. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Pecan Pie Caramel Sauce
Ingredients
- 3 eggs at room temperature
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup white corn syrup
- 1 tablespoon butter melted
- 1 teaspoon vanilla
- 1 cup pecans chopped or whole
Instructions
- Beat eggs. Add sugar and flour and beat until light and fluffy.
- Add syrup, butter and vanilla. Beat well.
- Stir in pecans.
- Pour into a large saucepan on medium heat.
- Stirring frequently bring to a light boil.
- Reduce heat and simmer until mixture becomes thick like syrup.
- Remove saucepan from heat and allow to cool.
- Serve on ice cream, cake, etc.
- Store in an airtight container in the refrigerator up to 2 weeks.
- Reheat in microwave to serve.
Notes
Nutrition
Molly says
Sounds delicious.
Step 7 – remove from eye and cool?
Dayl says
Thinking ahead to the holidays… Sounds divine!
Marguarita Johnson-Whipkey says
Since you said, “the pecans will stick if not stir continually”. Why not add them at the end of the recipe? Just a thought. I can’t wait to make this! It looks amazing!
Vickie says
This looks delicious , could you use cornstarch instead on flour?
Paula says
yes you can
Kay says
Can this be frozen.
Paula says
Yes, freeze the sauce in an airtight container, not a glass jar for up to 3 months. Defrost the sauce overnight in the fridge and warm gently before using. I suggest using any thawed sauce up within 2 days.
Tami L Gifford says
Oh my…looks heavenly…thinking topping for cheesecake…thank you!