Photo: Jennifer Davick; Styling: Marian Cooper Cairns
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1 (19-oz.) jar butterscotch-caramel topping
1 1/2 cups chopped toasted pecans
2 tablespoons whipping cream
2 tablespoons maple syrup
1/2 teaspoon kosher salt
Cook butterscotch-caramel topping, pecans, whipping cream, maple syrup, and kosher salt in a saucepan, stirring occasionally, 3 to 5 minutes or until thoroughly heated. Serve warm.