Best Bourbon Pecan Sauce Recipes

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE

Steps:

• FOR SAUCE:
• Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• FOR PUDDING:
• Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
• Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
• Serve pudding warm or at room temperature with warm sauce.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.

CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
• To make pudding: preheat oven to 350 degrees F (175 degrees C).
• Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
• Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
• Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

SPICED PUMPKIN PECAN CHEESECAKE WITH CARAMEL-BOURBON SAUCE

Steps:

• For crust: Preheat oven to 350 degrees. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil. For filling: Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, sour cream, flour, vanilla, spices, and salt. Pour into pan. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight. For sauce: Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally. Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• 1. Bourbon Pecan Sauce: In a saucepan, melt butter; add sugar, water and egg, whisking to blend well.
• 2. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
• 3. Whisk in moonshine or bourbon to taste. Remove from heat and add toasted pecans. Whisk before serving.
• 4. The sauce should be soft, creamy, and smooth. I like the sauce warm but not hot.
• 5. Bread Pudding: Preheat oven to 350°F.
• 6. Soak the bread in the heavy cream in a large mixing bowl. Stir with hands until well mixed and all the cream is absorbed. If you think the mixture looks too dry, add a few tablespoons more of the heavy cream or milk.
• 7. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture.
• 8. Gently stir the raisins and coconut into the mixture.
• 9. Grease bottom and sides of a 9x13 inch baking dish/pan with butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
• 10. Serve with bourbon pecan sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

MEAN'S CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE

Steps:

• Note: I rarely make the sauce.
• Although it is wonderful, I prefer to use unsweetened whipped cream.
• Since this recipe is all about the chocolate, DO NOT USE Low quality.
• FOR SAUCE: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.
• Mix in corn syrup and lemon juice.
• Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.
• Remove from heat.
• Pour in cream (mixture will bubble up).
• Stir over low heat until caramel is melted and smooth.
• Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.
• Remove from heat.
• Mix in pecans and bourbon.
• (Can be made 1 day ahead. Cover and chill. Rewarm before using.) FOR PUDDING: Preheat oven to 350°F.
• Combine milk, cream and sugar in heavy large saucepan over medium-high heat.
• Stir until sugar dissolves and mixture comes to boil.
• Remove from heat.
• Add chocolate; stir until smooth.
• Beat eggs and vanilla in large bowl to blend.
• Gradually whisk in chocolate mixture.
• Add bread cubes.
• Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
• Transfer mixture to 13x9x2-inch glass baking dish.
• Cover with foil.
• Bake until set in center, about 45 minutes.
• Uncover; cool at least 15 minutes.
• Serve pudding warm or at room temperature with warm sauce.

BOURBON PECAN SAUCE

Steps:

• Combine sugar and 1/3 cup water in a small saucepan over medium-high heat.
• Cook 5 minutes or until sugar dissolves, stirring constantly.
• Stir in pecans, milk, butter, bourbon, and vanilla extract.
• Reduce heat, and cook 3 minutes or until mixture is thick and bubbly.

PECAN BOURBON CARAMEL SAUCE

Steps:

• In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
• Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)

BUTTERNUT RAVIOLI WITH BOURBON PECAN SAUCE

Steps:

• In a large saucepan, combine squash and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender. Drain. Mash squash with cloves. Transfer to a large bowl; cool to room temperature., In a small bowl, combine the ricotta, pecans, garlic powder, salt and pepper; add to squash mixture., Spoon 1 tablespoon squash mixture off center on a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold wonton over diagonally and seal edges of triangle with a fork. Repeat with remaining wrappers and filling. Refrigerate for 5-10 minutes., In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 1-2 minutes or until they float. Remove with a slotted spoon; keep warm. , Meanwhile, in a small skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pecans and bourbon; heat through. Serve with ravioli. Sprinkle with parsley and additional pecans.

PECAN CHICKEN WITH BOURBON SAUCE

Steps:

• Mix together the pecans and bread crumbs, on a plate.
• Beat the eggs and water in a pie plate.
• Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
• Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
• Dip the chicken breasts, both sides, into the eggs.
• Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
• Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
• Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
• Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
• Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
• You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!

CARAMEL PECAN BOURBON SAUCE

Steps:

• Preheat over to 325 degrees.
• Spread pecans on a baking sheet and bake until lightly browned. This takes approximately 5-8 minutes. Watch them carefully so they don't burn. Set aside toasted pecans.
• In a large heavy sauce pan, combine brown sugar, corn syrup, heavy cream and butter. Bring to a boil over medium heat. Reduce heat to medium low and continue cooking. Stir constantly so it doesn't burn. Cook until mixture is reduced to 3 cups. This takes about 10-15 minutes.
• Remove from heat. Stir in bourbon, vanilla and pecans. Let cool.
• NOTES: If made in advance, cover and refrigerate up to 2 weeks. To reheat in microwave use 30% power for a minute or two. For the power notation--adjust to your microwave. The goal is to bring this to a room temperature or slightly warm temperature.

PEACH SUNDAES WITH BOURBON-PECAN SAUCE

Steps:

• Place lemon juice in medium bowl. Peel and pit peaches. Slice thinly into bowl; toss to coat with lemon juice. Melt butter in heavy saucepan over medium heat. Add brown sugar and stir until mixture thickens and bubbles. Add cream 1 tablespoon at a time and stir until sugar dissolves and sauce is thick and smooth, about 3 minutes. Stir in peaches, pecans and bourbon. Cook until sauce is heated through, stirring constantly, about 1 minute longer.
• Scoop ice cream into bowls. Spoon sauce over and serve.

PECAN CHICKEN STRIPS WITH BOURBON DIPPING SAUCE

Steps:

• For Bourbon Sauce:.
• In a large pot, reduce the bourbon by 1/3. Add corn syrup and molasses; cook for five minutes.
• For Chicken:.
• Preheat oven to 375 degrees.
• Beat the eggs and milk together in a large bowl.
• Place pecans and 2 cups flour in food processor.
• Blend until pecans are finely chopped. Season chicken breasts with salt and pepper. Dredge chicken in remaining flour, dip in egg wash and then dredge in pecan flour. Make sure the chicken is completely coated.
• Place a large oven-proof skillet on medium to high heat.
• Heat clarified butter and place the 4 chicken breasts in skillet.
• Cook chicken only one side for a few minutes, turning them once they are golden brown.
• Place skillet in oven and bake for about 8-10 minutes.
• Slice chicken on the diagonal into ½ inch-wide strips.
• Serve with bourbon dipping sauce.

TOASTED PECAN BREAD PUDDING & BOURBON SAUCE

Steps:

• 1. Chop pecans, if not already chopped, then toast in preheated 350 degree oven for 10 to 15 minutes. Then set aside till needed. May toast bread in same oven at same time, but may require additional extra time till fully toasted. Stir after the first 15 minutes, and adjust time as needed.
• 2. These are the main ingredients. I didn't have all raisins, so I used dried cranberries & raisins. The original recipe suggested golden raisins. The Mexican Vanilla is a gift from Phyllis Lively here at Just A Pinch. I love it's strong aromatic sweet flavor.
• 3. Using a large bowl add one cup of toasted pecans, (RESERVING THE REMAINDER FOR THE TOPPING)cinnamon, Mexican Vanilla, brown sugar & melted butter. Stir to mix together.
• 4. Then add in the eggs and beat till well blended together.
• 5. Add in the toasted bread cubes, and stir to mix together. Allow to sit about 15 to 20 minutes, or longer if needed to absorb the liquid.
• 6. Spray an 8 X8 size , I used a 9X9 size pan, then pour batter into pan and bake in preheated 350 degree oven about 25 to 30 minutes. Should look like this.
• 7. While Pudding is baking, assemble the topping by combining the 1/2 cup reserved toasted pecans, brown sugar and cinnamon, stir till blended together.
• 8. Sprinkle the brown sugar mixture over the bread pudding & return to the oven for an additional 10 to 15 minutes or until the pudding is set and the topping is browed. Remove from oven.
• 9. Prepare the bourbon sauce by adding the butter to a small sauce pan along with the firmly packed browned sugar & corn starch, whisk as butter begins to melt & sugar dissolves over low heat, and mixture slowly comes to boil, then pour in the heavy whipping cream and whisk together till blended abut 2 minutes. Add the bourbon & cook for about 1/2 minute. Remove from heat and add in the Mexican vanilla & whisk until thoroughly blended. Allow sauce to cool slightly before serving.
• 10. This is what the bread pudding looked like when baked with brown sugar topping. Note: I omitted the bourbon because of the strong flavor of the Mexican Vanilla

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE RECIPE | EPICURIOUS.COM

Steps:

• FOR SAUCE:
• Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• FOR PUDDING:
• Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
• Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
• Serve pudding warm or at room temperature with warm sauce.

CHOCOLATE PECAN PIES WITH BOURBON VANILLA SAUCE

Steps:

• MAKE COCOA SUGAR DOUGH:.
• Sift flour and cocoa powder onto a piece of waxed paper and set aside.
• Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
• Beat in egg yolk and vanilla.
• Add sifted ingredients to butter mixture and beat just until combined.
• Do not overwork.
• Divide the dough into ten small disks on a generously floured work surface.
• Stack the disks of dough, placing a piece of waxed paper between each.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
• Set aside.
• MAKE PIE FILLING::.
• Preheat oven to 350°F and position rack in center of oven.
• Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
• Beat eggs in bowl with a whisk.
• Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
• Whisk in bourbon.
• Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
• Divide filling among tart pans, filling each about three-fourths full.
• Bake for 12 minutes or until set.
• Cool on wire rack.
• Refrigerate until serving time.
• MAKE CANDIED PECANS:.
• Preheat oven to 375°F.
• Heat water and sugar in small saucepan to a boil.
• Remove from heat.
• Reserve 1/3 cup.
• *Remaining syrup can be saved for another use, such as sweetening drinks.
• Spread pecans in a single layer on a parchment-lined baking sheet.
• Bake for about 5 minutes.
• Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
• Bake for 7 minutes more or until syrup begins to crystallize.
• Drizzle with remaining syrup and toss again.
• Bake for 5 minutes more.
• MAKE BOURBON BANILLA SAUCE:.
• Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
• Beat remaining sugar with egg yolks in bowl with a whisk.
• Carefully pour one-third milk mixture into eggs, whisking constantly.
• Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
• Stir in bourbon.
• Remove from heat and strain into a bowl through a fine sieve.
• Chill in an ice bath and add remaining cream when cool.
• TO SERVE:.
• Spoon some bourbon vanilla sauce on plate.
• Sprinkle with some candied pecans & raspberries.
• Remove tarts from pans and place on sauce mixture.

PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325 degrees. Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix. Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling. Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits. Serve pie slices with Bourbon Sauce on top or to the side. This recipe yields 8 servings.

PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE

Steps:

• Preheat oven to 325°F.
• Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth (do not overmix).
• Pecan Filling: Combine all ingredients.
• Bourbon sauce: Whisk all ingredients together until creamy and smooth.
• To Assemble: Spoon sweet potato filling into the pastry shell.
• Fill shell evenly to the top with the pecan filling.
• Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
• Store pie at room temperature for 24 hours before serving.
• Serve pie slices with Bourbon Sauce.