Maple pecan ice cream topping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Firmly packed light brown sugar |
| ¼ | cup | Water |
| 3 | tablespoons | Maple syrup |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Chopped pecans |
| ¼ | cup | Whipping cream |
Directions
I saw these in December's Southern Living. Thought you guys might be interested.
*Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6-8 minutes or until a candy thermometer registers 234 degrees (soft ball stage). Remove from heat; stir in butter. Cool.
*Stir in pecans and whipping cream. Store in refridgerator up to three weeks. Serve warm over ice cream.
Yield: 1 cup
Prep time: 5 min
Cook time: 6-8 min
>From Katie Mitchell in Birmingham, Alabama Posted to MM-Recipes Digest by Colleen <dharmaa@...> on Nov 21, 1998, converted by MM_Buster v2.0l.
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