Pecan Sauce

Preparation info
  • Yield: about

    2½ Cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 cup whole or broken pecan halves (about ¼ pound)
  • ¼ pound butter,


  • Put the pecan meats in the container of a food processor or electric blender. Blend as fine as possible.
  • Add the butter and blend thoroughly.
  • Combine the sugar and water in a heavy saucepan. Bring to the boil and let cook, stirring often with a wire whisk, until the mixture turns amber. Continue cooking, stirring, until the sugar mixture becomes the colo