1 cup

How to Make It

Step 1

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.

Step 2

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

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