Watch the sugar carefully; it caramelizes quickly. Aim for a golden, amber color. The darker the caramel becomes, the more bitter it is.

Recipe by Oxmoor House January 2001


Recipe Summary

6 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Place sugar in a large heavy skillet over medium-high heat; cook until sugar dissolves, stirring constantly (do not use a nonstick skillet). Continue cooking an additional 5 minutes or until sugar is golden, stirring constantly. Remove from heat; carefully stir in water (caramelized sugar will harden and stick to spoon). Add apple juice. Place skillet over medium-high heat; cook until caramelized sugar melts.

  • Pour mixture into an 8-inch square baking dish; stir in pecans, flavoring, and salt. Cover and freeze at least 8 hours or until firm. Remove dish from freezer; let stand 5 minutes. Break mixture into large chunks. Place frozen chunks in a food processor; process until smooth. Spoon into chilled individual bowls.


Oxmoor House Healthy Eating Collection

Nutrition Facts

204 calories; fat 6.7g; saturated fat 0.5g; protein 0.8g; carbohydrates 37.5g; iron 0.3mg; sodium 50mg; calories from fat 30%; fiber 0.7g; calcium 5mg.