This post has been updated for recipe, photos and content since it’s original publication in 2014. It’s as awesome as ever!
If you’re looking for a rich, creamy homemade Southern pecan caramel sauce like no other, you’ve found it. This decadent dessert sauce is quick and easy to make with only 6 ingredients and about 10 minutes of active cook time. Trust me, your ice cream is naked without a spoonful of bourbon caramel sauce with toasted pecans.
Why make homemade caramel sauce?
My mother used to make homemade caramel sauce for us when I was a kid. I never thought anything of it — until I was at a friend’s house for dinner.
For dessert, her mother brought out a tub of vanilla ice cream and a jar of store-bought caramel.
“Cool!” I thought. We never got the store-bought stuff.
I liberally topped my dish of ice cream and took my first bite with all the anticipation of a kid who’s getting away with something… oh – wow! The taste was so… artificial. Fake. Processed. AWFUL.
How could they call it caramel sauce?
It was nothing like the deep, rich, REAL flavor of my Mom’s homemade. Lesson learned. For the few minutes it takes to make a real Southern caramel sauce, there’s no reason not to make it from scratch.
This bourbon pecan caramel sauce is even a step beyond Mom’s. Embellished with sea salt, spattered with toasted, chopped pecans and finished with a hefty dose of Kentucky bourbon, this is the caramel sauce of your dreams. Pinky swear.
Ingredients for Southern Bourbon Pecan Caramel Sauce
- Pecans
- Sugar
- Light Corn Syrup
- Heavy Cream
- Fine Sea Salt
- Bourbon
This caramel sauce comes together quickly, so before you begin making it, it’s important to have all of your ingredients prepped, measured and ready to go.
That’s because the transmogrification (transitioning from a solid {sugar} to a liquid {caramel}) occurs rapidly and you need to pay attention so it doesn’t burn.
Watch the video to see for yourself… you don’t want to be toasting nuts while that’s happening.
Start with the pecans
To bring out the full flavor of the pecans and give them a satisfying crunch, you need to toast them.
- Spread the pecans on a rimmed baking sheet and transfer to a preheated 325° oven for 8-12 minutes or until the nuts are fragrant and browned.
- Roughly chop the nuts and keep them at the ready. They’re the last thing you add to the bourbon caramel sauce, but the first thing to prep.
The process of making caramel sauce from scratch only takes about 10 minutes total, which makes it an easy dessert topping, but definitely one that stands out from the crowd.
How to make bourbon caramel sauce.
- Heat a heavy, medium sized skillet over medium high heat.
- Add the sugar and corn syrup. Don’t stir.
- Let the sugar begin to melt on its own without touching it. The sugar crystals that are in contact with the pan will start to dissolve and caramelize. Let it cook for a minute or two before stirring.
- Continue to cook until all of the sugar has dissolved and the color of the caramel is deep, tawny and burnished. (Add the heavy cream to the center of the pan. It will bubble furiously. Stir with a wooden spoon until the caramel sauce is evenly combined and smooth.
- Remove the pan from the heat and stir in the bourbon, sea salt and chopped pecans to the caramel sauce.
- I know it’s tempting to take a taste right now, but don’t. It’s HOT. Like “lava-hot”.
- Transfer to a storage container (I like to use a glass jar with a screw on lid) and let cool to room temperature. Once cooled, you can store the bourbon caramel in the refrigerator.
What makes this homemade caramel sauce ‘Southern’?
It’s definitely the Kentucky bourbon and the pecans.
Kentucky Bourbon
95% of bourbon is distilled in the Bluegrass state, so they know a thing or two about this exceptional liquor. This article by Lux Row Distillers describes 5 reasons to seek out real Kentucky bourbon.
While good bourbon is a delight in a cocktail, it can elevate desserts to a whole new (sophisticated) level.
Pecans
The state of Georgia produces nearly 1/3 of the world’s pecans annually,
Though they are grown in a multitude of Midwestern and Southern states from Florida to Missouri and New Mexico to North Carolina, this maple-scented nut is grown in 13 states and the U.S. is responsible for 80% of the world’s pecan supply.
I’m not saying that pecan caramel sauce is a health food, but pecans are a nutritional powerhouse. They’re heart healthy, boost immunity and have anti-inflammatory benefits.
Difference between sea salt, kosher and iodized
I call for fine sea salt in this recipe because it’s softer and less harsh than other salts.
Sea salt is less processed because it literally comes from dehydrated sea water. The flakes are uneven, and the color isn’t pristine white.
In fact, it can be gray, or sandy colored, depending on where it’s harvested. I used sea salt for this recipe and it gives a pert saltiness with no aftertaste. This recipe doesn’t use a lot of sea salt, but the impact is noticeable.
If you don’t have sea salt, you can substitute kosher salt (preferably Diamond brand). Morton and Diamond brands have equal saltiness by weight, however if you’re using traditional measuring spoons, Morton will measure out more salt than Diamond. If using Morton, use half the amount of salt.
Avoid using iodized table salt in this bourbon caramel recipe.
Pro-Tips:
- Caramelized sugar is like molten lava — hotter than hell. Do not touch it with your fingers, hands and definitely NOT YOUR MOUTH.) No matter how much you want to taste, let it cool first.
- Make sure your little kids are NOT IN THE KITCHEN when you’re making this sauce — you don’t want anything distracting you — and you definitely don’t want them getting hurt.
- Caramel sauce will harden as it chills. To make it soft and spoonable, microwave the sauce for 20-30 seconds before serving.
- Cleaning the pot can be a bit of a pain, because the sugar has melted and fused to it. To make it easier, fill the pot with warm water and place it on the stove over high heat. As the water heats, the stuck on caramel lifts away.
Substitutions and Swaps
- You can use other types of liquor in place of the bourbon. Try it with rum, whiskey or cognac.
- Use different types of nuts like slivered toasted almonds, pistachios, walnuts or macadamia nuts.
Brainstorming flavor combos
Once you feel comfortable making the caramel sauce, there’s no reason you can’t come up with some other fun and tasty combos. How about rum and macadamia nut? Frangelico and hazelnuts? Amaretto and almonds?
Troubleshooting caramel sauce:
A reader has been struggling with making homemade caramel sauce (not just my recipe, but many, many others. In case you’re in the same boat, ask yourself these questions.
- What type of stovetop do you have (gas, electric, induction)? Does it run hot or behave inconsistently in any way? Mine is a gas cooktop and it runs very hot, so I have to watch it very closely. Electric stoves may take a bit longer to melt the caramel and induction cooktops tend to heat more quickly. Know your equipment and anticipate its tendencies.
- What type of pan are you using? I recommend a really sturdy, heavy-duty saucepan. (I use All Clad), but Calphalon or other heavy bottomed skillets work well too. A heavy pan will hold the heat in at a more even temperature, so the sugar will dissolve more evenly and is less likely to develop hot spots that can start the sugar burning.
- When you add the sugar to the pan, the key is to NOT TOUCH IT for a few minutes. Let the sugar sit in the pan for several minutes, so that it begins to melt and caramelize. When you finally stir it, half of the sugar will already be caramelized.
- It’s ok if the caramelized sugar gets a little dark (that’s not necessarily burnt — and in fact, makes it really intense and delicious sauce).
- If the sugar is truly burning, remove the pan from the heat for 30 seconds to a minute (so that you don’t continue to cook it over the heat) and give the pan a few assertive shakes back and forth. This will cool the caramel a bit from the ambient air and keep the sauce moving so no one spot will burn.
- My reader said she had “wrecked” her pan with the burnt sugar… I know it might seem that way, but if you add 1-2 cups of water to the pan and bring it to a boil, the burnt on sugar will dissolve into the water and make it easy to clean.
What to serve with bourbon pecan caramel sauce:
- Vanilla, Maple, Butter Pecan or Peach Ice Cream
- Plain cheesecake
- Baked apples
- Baked pears
- Apple turnovers
More dessert sauces you might like on your ice cream:
- Balsamic Caramel Dessert Sauce – delicious with strawberries and ice cream.
- White Chocolate Peppermint Magic Shell – with real bits of peppermint stick.
- Dark Chocolate Mint Sauce – rich and fudgy with a bright mint finish.
- Espresso Fudge Sauce – my grandmother’s recipe. So thick it’s almost like pudding.
- Spiced Cider Rum Sauce – this one is great for fall made with an apple cider reduction.
- Luscious Stout Caramel Sauce – if you have a can of Guinness in the fridge, make this one.
Southern Bourbon Pecan Caramel Sauce
ingredients
- 1/2 cup pecans
- 1 cup sugar
- 1 tablespoon light corn syrup
- 3/4 cup heavy cream
- 1 teaspoon fine sea salt or kosher salt
- 3 tablespoons bourbon
instructions
- Preheat oven to 325º. Place pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and roughly chop. Set aside.
- Have all your ingredients and utensils close to the stove and pre-measured before you start.
- Place a medium saucepan over medium to medium high heat on the stove (if your stove runs hot, use medium, if it's true to temperature heat to medium high). Add sugar and corn syrup. No need to stir immediately.
- Bring mixture to a rolling boil and watching the sugar mixture deepen in color. It will go from a light corn-syrup color, to light brown to amber. The change between light brown and amber is quick. Be ready for it.
- When it achieves a deep brown (not burnt) color, pour the cream into the center of the pan. It will steam and bubble vigorously — that's ok. Stir until the sauce is smooth and well blended.
- Remove the pan from the heat. Stir in the bourbon, sea salt and chopped pecans. Let it cool for about 10 minutes. Transfer to a storage container with a tight fitting lid and refrigerate.
- Sauce will thicken as it chills. To serve, microwave the sauce for about 20-30 seconds, then spoon over ice cream, cheesecake, or apple pie.
- Makes about 1 1/2 cups of pecan caramel sauce.
Video
Notes
Nutrition
Pin “Ultimate Bourbon Pecan Caramel Sauce” for later!
Can you put this on top of a cheesecake?
Yes! Would be delicious!
Hi! I was wondering, I’ve made caramel before and it has butter, why does this recipe doesn’t have butter? Is it for shelf life? Thank you!
I’ve made homemade caramel with and without extra butter. You don’t need it for this rich sauce, but if you wanted to add a pat, I’m sure it would be delicious.
Hi there!
I’ve read through all the comments to try to find an answer but couldn’t find a 100% answer.
I want to make this caramel recipe, but would I be able to sub the bourbon for a dark 60 proof rum?
Hoping to hear from you soon!
Absolutely, you can!
I can’t wait to try this. Picking up pecans this week. For those asking about canning – you should never home can/process recipes with dairy. The fat in the dairy encapsulate bacteria, including bacteria that cause botulism, and protect them from the high temps that normally kill those bacteria. Stay safe!
Thank you so much! I just started canning and this is a great tip.
Oh my goodness this is goooooood!!!!! I just made this sauce as a filling for a cake, but my husband and I are definitely eating this by the spoonful! I have had mixed results with caramel in the past, and probably have more caramel fails than successes, but this recipe worked wonderfully! I will definitely be making this again!!!
Ok! I did it with heavy cream and it was delicious, the only thing is that the first time I did it it formed a big ball of caramel and it didn’t dissolve when I added the cream. The second one was better but still a small ball of hard caramel formed, I got a good batch but with that solid ball on my whisk. What did I do wrong? Thanks!!!
I don’t think you did anything wrong. If all of the caramel doesn’t dissolve, you can return the caramel to the heat and whisk constantly until it does. Sometimes caramel can be persnickety, but I’ve found the more you make it, the more intuitive the process becomes. If there is a lump of hard caramel, you could also strain it out.
I’ve added a troubleshooting section in the post to help with that.
Hi! Can I use evaporated milk instead of heavy cream?
No, that won’t work. Save the recipe until you can get the cream.
Can this be canned? If so how long would it last?
I’ve never canned it because we eat it so quickly. If you’re using traditional canning methods, I would think it would keep for a year.
Hi!
I love this recipe, color looks perfect, i need to do a « Poutine « cake soon, for wife’s birthday, i will not put the pecan this Time, Will do it again.
How can this be stored? I am wanting to make it for Christmas gifts, so how do you store it and for how long will it keep?
Store it in the refrigerator with a tight fitting lid. (If you’re a canner – you could can it and store it in the pantry). Refrigerated it will hold up for 2-3 weeks. So if you’re gifting it, (not canned), let your recipients know to keep it refrigerated and use it soon. Best when warmed up before spooning over ice cream or pie, even baked apples or pears.
Made this for our Fathers day get together to pour over our dessert and boy you weren’t kidding when you say the color changes fast! In the 10 seconds it took for me to reach for the cream and pour it in – it went from perfect to burnt! Thought I could maybe salvage it but the burnt flavor was too strong. Thankfully I had just enough cream left to try another batch and this time I got it right! It’s the perfect consistancy, color and the taste….the only reason I held off tasting it was the fact I like a non-burned mouth lol. When it cooled down enough I dipped a spoon in it and licked it clean….walked away and a few minutes later grabbed another spoon and dipped that in. I had to force myself to stop so I would have enough left to bring lol. And for those that don’t like the idea of corn syrup – what you buy in the grocery store is not the same as the corn syrup used in processing plants, and that small amount is almost crucial to keep the caramel from crystalizing. It’s sugar in a liquid form and it will keep the sugar crystals from developing and ruining the caramel.
Yes, you really have to watch the color of the caramel — and listen to your “nose” too! This is a sensory sauce, but once you’ve done it a few times, you’ll always make it from scratch! Glad you liked it Jane!
I made this a couple of days ago. It was amazing!!!! Thanks so much for sharing!!!
So glad you enjoyed it, Holly. You can never go wrong with caramel sauce.
I don’t ever use corn syrup. Would Pure maple syrup work as a substitute?
You can skip the corn syrup if you’re opposed to it, no need to substitute.
Hello Lisa! Just a comment on Gail’s 12/24/18 post. If she substituted vanilla for all the bourbon, in other words, 3 tablespoons vanilla in the cooking portion of the recipe, cooking the vanilla would make it bitter. Vanilla doesn’t do well cooked at high temperatures. Plus that’s a lot of vanilla. You might add an addendum to the recipe saying to substitute water for the bourbon in the cooking part and flavor with vanilla at the end instead of the bourbon. Just a thought… btw I haven’t tried this yet, but it looks like a great recipe!
I made a double batch and made sure all ingredients especially my pecans were tasty and not old or over cooked. I used vanilla instead of bourbon. My finished product came out with a bitter after taste. What a disappointment. Did I overcook it? It looked the right color, much like your image with the final bourbon being added. Don’t you just hate it when a recipe fails for an important event like Christmas dinner?
I don’t think you did anything wrong. Caramelized sugar can tend to be bitter but the cream softens the flavor. What are you serving it with? If it’s over ice cream or a fruit pie — it will blend beautifully. Don’t toss it yet.
I just made a triple batch of this for Christmas presents for coworkers. It looks delicious but I must say I’m a little confused. I can’t try it because it’s rock hard and while it looked like the picture, creamy and decadent, while it was cooling, it doesn’t look like that after being in the fridge. Do you actually warm the entire jar EVERY TIME you simply want some to put over ice cream? And if yes, can you warm it over and over again?
Yes and yes! Warm it in the microwave for 30-45 seconds.
I tried to make this, and I want to love it, but I may have misunderstood the directions. After you add the cream, what do you mean by the bubbles subsiding? Do you let it boil until there are no bubbles at all, or just until it’s regularly boiling? Do the bubbles subside completely, or do you just wait until it isn’t ferocious? I may have left it to boil too long after adding cream.
Hi Allie! Thanks for your question. When you add the cream, the caramel reacts by bubbling ferociously. The bubbles get higher and almost climb in the pan. The bubbles will naturally subside and go down in the pan — not to the point where there are no bubbles, but it will be much less than when you first add the cream. (It may actually harden or seize before returning to a molten state — I’ve had that happen too). Don’t be apprehensive about this caramel sauce, it’s very forgiving.
Hello I was wandering if you stir this at all during the boiling process.
No you don’t stir it. Just let the sugar caramelize, then add the cream. When the bubbling subsides stir it together.
Hi Lisa,
Is there a substitute for the bourbon? Thanks!
You can sub a teaspoon of vanilla for the bourbon.
I really loved this sauce! Great flavor. Thank You
Thanks for letting me know, Stacey! It’s a good one!
Thought about using this recipe to make cinnamon rolls. Canned cinnamon rolls, laid down on top of this in a pan, and then flipped out once done for a finished product. Just wondering if the “topping” would burn in the process.
Sugar can start to burn at 350° so if that’s the temperature you’re baking the rolls at, it could be a danger zone. Also, this really is meant to be a caramel topping – maybe a drizzle of warm sauce over your cinnamon rolls would work better.
Hi Lisa! I made the sauce and it is so good, I went to make it again, and I tripled the recipe, which I feel I probably shouldn’t have, because this time the sauce was a Very light color. Did I not let it sit long enough on the stove? It looked amber when I added the cream. It tastes okay, but it is not very dark. Where might I have go e wrong?
I don’t know that you did anything wrong — but if you leave it on the heat for a little bit longer, it will continue to get darker… Obviously you don’t want to burn it, either. Sugar can be persnickety, so use your senses to see if you can push the envelope of darkness without going to far. I recommend making smaller batches as it’s easier to manage.
Hi! I just did this sauce and it taste amazing! I was just wondering if you shut the heat when you pour the cream in?
Hi Joanne! Glad you like the caramel sauce. I pour the cream in while it’s on the heat — it boils and hisses and generally acts angry, and when it calms down, THEN I remove it.
Will this recipe fill only one canning jar? Planning on making this for some Christmas gifts and just needed to know how much it makes. Thanks!!!
This makes about 1 1/2 cups of sauce.
I made several batches, 1 or 2 got some hard sugar balls- did I boil too long or not enough? This stuff is awesome!!!!
Hi Merry! I’m glad you like this caramel sauce, it is addictive! I think you’re describing crystallization and it can happen to anyone. There are some mitigating steps you can take and I found a link that describes them. Hope that helps. http://makemessy.com/how-to-prevent-crystallization-of-sugar/#.WjpTUCPMzGI
The flavor of this is amazing, however mine looks cloudy instead of opaque. Seems a bit thin. After adding the cream, do I cook a bit longer? It continued to boil after the first initial addition of the cream. I wasn’t sure if I should cook longer. Hoping it will thicken as it cools
It will thicken as it cools and if you refrigerate it overnight it gets even thicker — to the point of needing to heat it in the microwave to loosen it up.
Would this be ok to make ahead and freeze?
I’ve never frozen this caramel sauce before. I would imagine it would be fine, but obviously defrost at room temperature before using. You can make this a few days in advance, though and just store it in the refrigerator. I’ve kept a jar up to a week without issue.
Hello! I am thinking of making this for my kids teachers and was wondering how long to tell them they can store this in the refrigerator? Thank you, can’t wait make it!!
It should last up to two weeks in the fridge.
I so looking forward to trying this recipe for Christmas as I was requested to please bring my pecan pie for Thanksgiving.
Make sure to bring a half gallon of vanilla!
I was wondering if you have to use bourbon? Could you substitute something else? Neither one of us drink bourbon so I’d hate to buy a bottle just for one recipe..lol Could you use vanilla instead?
Absolutely. Substitute 3 tablespoons of water for the bourbon and replace the 1 teaspoon of bourbon (added at the end) with vanilla.
Just made this to top a cheese cake for Thanksgiving and of course I had to do a ‘taste test” to make sure it came out ok lol. Holy crap this is delicious! I left out the bourbon simply because that’s something I never have in the house – I debated using some rum instead but at the end I just subbed 3 tbsp of water just to get the sugar melting. This was so easy, its almost fool proof! I don’t know if I should thank you or not for such a yummy recipe, I can only use the most restraint I can find not to eat the whole jar before the weekend lol (and yes I’m taking about Thanksgiving, ours up here in Canada is the second weekend in October lol)
I’m so glad you liked it Jane — it is a dangerous caramel sauce — in that you can’t stop eating it! Happy Thanksgiving!
When do I add butter?? Am I missing something??
There’s no butter in this sauce — it’s bourbon.
Hi,
DO YOU HAVE TO PUT THE BOURBON I N..CAN YOU EXCLUDE IT..PLS EMAIL ME AT regertx@gmail.com..
THX
ANNETTE
No, you don’t have to use the bourbon. It’s delicious on its own as well.
I’d like to ship this ‘priority mail’, do you think it would be ok?
If you pack it with ice packs it should be ok for overnight delivery, but keep in mind, it has dairy in it, so it’s not shelf stable.
I just made this sauce. It never got brown, it’s as white as it was when I started it. It’s runny and just taste like cream and sugar.
I’m sorry you had trouble with the sauce and I’d like to help you trouble shoot it.
After the ingredients come to a rolling boil it may take several minutes to caramelize and go from white to golden to brown. Did the mixture actually make it to a rolling boil stage? How long did you let it cook? Every stove is different so it may take longer on yours… mine is a gas cooktop, so it’s pretty quick, but I’ve done it on electric and it can take a little longer. The key is patience — give it time to caramelize… it will happen.
Another method, is to just put sugar in an even layer in a pot and turn the heat on to medium high. The sugar will melt and turn very dark — add heavy cream to the sugar and it will hiss and roil and finally calm down and turn into a deep caramel.
I hope this helps.
Would I be able to process this as one would with veggies or fruit?
If you’re speaking of canning – in the traditional sense, I would say no. And this doesn’t make a big batch so it generally is gone within a few days.
May I ask what kind of Bourbon you use?
I used Jim Beam – but whatever bourbon you like will work.
Can you can this and how I can make bigger batches if need be
First, let me say, I’ve never tried canning caramel sauce, but since this contains dairy (cream), and it’s low-acid, the “boiling water method” of canning would make it unsafe. (think food-borne illness). When I make this sauce, I store it in the fridge and it usually doesn’t last too long, because we eat it within a week.
As far as large batches, that’s another area I’d be cautious about. We’re talking about boiling sugar here. I wouldn’t want to go with more than a double batch — and make sure you have a large, heavy-bottomed pot. When the sugar melts and you add the cream, it boils furiously — and working with boiling sugar is dangerous. You don’t want to have a larger quantity than you and your equipment can handle.
I’d advise making this recipe as it is.
Curious to know if you’ve ever tried canning this?
That’s a great question, Heather! I confess, I’ve never tried canning anything which is shocking given the custom shelves my father made for my Mom’s canned tomatoes, ratatouille and strawberry jam! Frankly, this recipe doesn’t make enough for a big canning day — and it never lasts more than a week in our house — LOL!
Gail Smith, if the bourbon is cooked the alcohol evaporates. You could substitute vanilla for the final teaspoon of bourbon, but as was said earlier, vanilla has alcohol in it as well.
Looks YUMMY!! BUT my question… Can it be made withOUT bourbon? A family member can not have alcohol due to medications.
Yes, you can absolutely skip the bourbon – it’s still a darn fine caramel sauce! If you wanted to substitute a teaspoon of vanilla that would work too — but real vanilla has alcohol in it as well.
I can’t wait to make this! I’m wondering what size jars you used.
These are standard 8 oz. jars — you might need two.
OMG..you made me drool on my keyboard, we are a caramel, crazy people 🙂 Pecan in caramel brilliant idea.
I almost spit out my coffee when I read that! LOL!
This looks fantastic and so simple to make too. I can’t wait to try it myself over ice cream..yum!!
Oh Lisa, it’s so hard when our children leave the nest, I can relate 🙂 Love your recipe, caramel, pecan, bourbon, what’s there not to like, pinned it for later. Have the best of days!
Thanks, Patty – Let me know how you like it!
This looks amazing! I mean, would it be so wrong just to eat it out of the jar?! Kidding..sort of! Thanks for sharing! This looks delicious!
Wow – sounds like the start of a new phase for your family….wishing all the best for you and your daughter with the changes going on. This looks so tasty and decadent, pecans and caramel what a great combination!
Thanks, Hope! She’s actually been in college for a few years now, so we’ve gotten used to the new dynamic now. Doesn’t mean we don’t need a lot of this caramel sauce, though!
Stop it, I so need this right now.
join the club!
What is the whipped cream measurement? I think it would be simpler if I just dropped by for a spare pre made jar
Anytime, Karen!
This is my favorite post to date… Not only because the Pecan Caramel Sauce looks absolutely delicious (I can’t wait to try it!), but it also reminds me of all the times Emily would BEG me and Nic to play Lego’s with her growing up. I almost cried as I read this post… almost 🙂
Thank you, Katrina. I’m remembering all the fun times as well.
I can’t wait to make this ! But, I think I missed the measurement on the cream. How much cream should I add?
Oops! My bad. Thank you Charlotte for pointing out my error. Add 3/4 cup cream (I’ve updated the recipe).