Maple-Pecan Ice-Cream Topping

Southern Living
1 cup


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3/4 cup firmly packed light brown sugar
1/4 cup water
3 tablespoons maple syrup
2 tablespoons butter or margarine
1/2 cup chopped pecans, toasted
1/4 cup whipping cream


Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6 to 8 minutes or until a candy thermometer registers 234° (soft ball stage). Remove from heat; stir in butter. Cool.

Stir in pecans and whipping cream. Store in refrigerator up to 3 weeks. Serve warm over ice cream.

Created date

October 2003