Caramel Pecan Topping

Caramel Pecan Topping Recipe

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Dabetha Busch


Ideal for spooning over ice cream, this topping is just as good on waffles, pancakes and French toast.

Storage Time. Processed: Up to 1 year. Unprocessed: Up to 1 month in refrigerator.

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Makes 3 pints


3 c
firmly packed brown sugar
1 1/2 c
light corn syrup
1 c
2 1/2 c
coarsley chopped toasted pecans


1In a heavy-bottomed 6-8 quart pan, mix sugar,

syrup, and water. Bring to a boil over medium

heat, stirring constantly; reduce heat to

medium-low and simmer 5 minutes. Stir in

2Ladle hot topping into hot jars, leaving 1/2

inch headspace. Gently run a narrow nonp-

metallic spatula between topping and jar sides

to release air bubbles. Wipe rims and

threadsclean; top with hot lids, then firmly

screw on bands. Process in boiling water

canner for 10 minutes. Or omit processing and

ladle into hot jars; apply lids. Let cool;

then refrigerate

About Caramel Pecan Topping

Course/Dish: Other Sauces
Main Ingredient: Sugar
Regional Style: American
Hashtags: #pecan, #caramel, #topping