February 28, 2010

Bourbon Pecan Sauce

Bourbon Pecan Sauce

This simple and super quick recipe will send your pancakes, waffles, French toast, bread pudding, ice cream, or anything else you want straight to a sugary-sweet paradise. This is nothing more than a sugar syrup--cooked stovetop---but with toasted pecans, a little butter and milk for richness, and vanilla extract and bourbon for that alcoholic pick-me-up that gives any dessert an extra kick. The sauce is thick, sticky, oh-so-sweet, and almost worthy of a plate licking. Seriously, I couldn't get enough of the stuff. In fact, it would probably be a cool idea to make a big batch of this to replace the usual maple or pancake syrup that you'd normally use for breakfast fare.

Bourbon Pecan Sauce 2

Make again? Hell yes. Breakfast heaven!

Bourbon Pecan Sauce
Cooking Light, December 2006

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