Butter Pecan Sauce
- ½ cup plus 2 tablespoons firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 4 teaspoons cornstarch
- ¾ cup heavy whipping cream
- ½ cup chopped pecans
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- In a heavy-bottomed saucepan, whisk together sugars and cornstarch until combined. Whisk in cream until smooth; bring to a boil over medium heat. Cook for 3 minutes, stirring constantly. Remove from heat; stir in pecans, butter, vanilla, and salt. Let cool to room temperature.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/ooey-gooey-butter-pecan-cake/
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