This is delicious on pie or ice cream.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 -1/2 cup |
Ingredients
- ¼ cup butter
- 1 cup brown sugar
- 1 cup chopped pecans
- ¼ teaspoon nutmeg
Instructions
- Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
- To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
- To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 49 mg |
| Sugars | 27 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
If I could give it 0 stars I would. Seized up into brittle. Should have used my tried and true topping with heavy cream.
Made a small batch for 4 people,without pecans (since I’m allergic) for some bread pudding and added a tablespoon of whiskey! Delish
I was a bit thick, even when I used 3/4 cup of brown sugar. I should have kept it at 1/2 brown sugar to 1/4 butter. Otherwise, the taste was wonderful!!!
Too much brown sugar. Probably need to reduce to 1/2 cup.
Wow great topping drizzled on cheesecake. My friends loved it ! No changes made except added 1 T of vanilla.
Had the same issue as the first reviewer. Was this meant to be a crunchy/toffee topping because i expected it to be somewhat a softer sauce. I boiled it on medium heat for at least 3 minutes. More than that, it would’ve been burnt crispy. I cooled it for a few minutes but when I was ready to use the topping, it was thick, almost hardened. I had to reheat it and added about 1/4 cup of heavy cream.
The topping was good but I had to use twice as much butter as listed in the recipe. When I used only 1/4 cup the mixture was very thick with no liquid component. Using 1/2 cup butter worked a lot better. I also was unable to use the topping once cooled because it thickened so much. I had to re-heat it in order to use it.