Ingredients

½ cup coarsely chopped pecans

2 tablespoons unsalted butter

½ cup packed dark brown sugar

½ cup whipping cream

2 tablespoons milk

2 tablespoons cornstarch

1 tablespoon bourbon

1 teaspoon vanilla

1 dash salt

Preparation

  1. Place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.

  2. Add ½ cup dark brown sugar and ½ cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.

  3. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.

  4. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).