Pecan Sauce

Preparation info

  • Difficulty


  • Yield: about

    2½ Cups


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 cup whole or broken pecan halves (about ¼ pound)
  • ¼ pound butter, at room temperature
  • ¼ cup sugar
  • 2 tablespoons water
  • ¾ cup heavy cream


  • 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 color of dark caramel.
  • Immediately add ½ cup of the pecan butter, stirring, and stir in the heavy cream. Bring to the boil and remove from the heat. Add the remaining pecan butter and stir to blend.
  • Pour the mixture into a mixing bowl. Let cool. Serve at room temperature.