Hot Caramel-Pecan Topping

Photo: Jennifer Davick; Styling: Marian Cooper Cairns

Recipe from


Ingredients

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

Preparation

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.

Note:

November 2009