Caramel Pecan Cake Filling
This luscious Caramel Pecan Cake Filling combines rich, buttery caramel with crunchy toasted pecans for a delightful and versatile dessert enhancement.
Ingrédients
For the filling
- 1/2 cup unsalted butter Use vegan butter for a dairy-free option.
- 1 cup heavy cream Substitute with coconut cream for dairy-free option.
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped Can substitute with walnuts or hazelnuts.
- 1/4 teaspoon salt
Instructions
Preparation
- Gather all your ingredients on the countertop and measure everything out to ensure a smooth cooking process.
- Toast the pecans in a dry skillet over medium heat until fragrant, then set aside to cool.
Cooking
- In a medium saucepan over medium heat, melt the unsalted butter, stirring gently to prevent burning.
- Add brown sugar and heavy cream, stirring continuously until well combined and smooth.
- Increase heat slightly to bring the mixture to a gentle boil, stirring continuously to prevent scorching.
- Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thickened to a custard-like consistency.
- Remove from heat, stir in vanilla extract and toasted, chopped pecans.
Cooling and Serving
- Let the Caramel Pecan Cake Filling cool to room temperature before using.
- Spread between cake layers or top on cupcakes. Store any leftovers in an airtight container in the refrigerator.
Notes
For a deeper flavor, consider adding cinnamon or nutmeg. Ensure to watch for thickening during simmering and allow the filling to cool properly before using.