Easy Microwave Caramel Sauce with pecans

Do you want to experience a little bit of heaven? You must try this decadent microwave Caramel Sauce! Rich, buttery, with the toasty crunch of the nuts…divine.

Confession. This sauce doesn’t always make it “on top” of anything, except my spoon. It’s THAT good. Quick. Easy. Unforgettable. The best homemade caramel sauce! You don’t need any special equipment–not even a candy thermometer. Just a microwave!

Microwave Caramel Sauce with Pecans

Only a few ingredients and less than 20 minutes to make homemade caramel sauce! Most of these are basic pantry ingredients you may already have on hand, which makes it an easy go-to recipe. Having an ice cream party or serving ice cream sundaes? Make this and my famous 4-Ingredient Hot Fudge–you’ll knock everyone’s socks off!

Talk about easy…you make this sauce in the microwave. No baking sheet, mixer, or pot necessary. You don’t even need a candy thermometer! It’s very straight forward recipe, but the end result is out of this world.

It’s the perfect topping for so many things. Pour it as a caramel pecan topping on ice cream. Get really crazy and pour it on French toast, waffles, or pancakes. You can even pour it over cinnamon rolls instead of frosting to make sticky buns. You can easily elevate desserts such as apple pie, chocolate cake, brownies, or cheesecake with a caramel pecan drizzle. The taste is amazing, you’ll love what it adds to not just the taste, but presentation as well. 


Microwave Caramel Sauce with Pecans

Ingredients 

  • Pecans
  • Butter
  • Brown sugar
  • Flour
  • Corn syrup
  • Evaporated milk
  • Vanilla extract

TIP: If you don’t like nuts, or someone in your family can’t have them, you can certainly omit them. The caramel is good enough to stand alone.

How to make

On a cutting board, chop whole or halved pecans into small pieces, but not super fine. I like slightly bigger pieces, but it’s a personal preference. 

Place pecans in a microwaveable dish (I like to use a glass pie plate) with the 3 tablespoons of butter. If you like things a little more salty, you can always add a bit of sea salt on top of the pecans too. Cook for 4 – 7 minutes, stirring twice. Watch the pecans VERY carefully so they don’t burn! It can happen pretty quickly, so just keep a close eye on them. (Microwaves will vary–start with the least amount of time, then check them before adding more time.)

In another microwave-safe bowl (I like using glass bowls–a glass batter bowl is my favorite), place remaining butter and heat until melted. Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended. Cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved. It should be amber-colored–a rich, caramel color.

Add in the toasted pecans, and stir the mixture well. Pour into jars. If giving as gifts, I like the wide-mouth half-pint jars, which fit 1 cup each. For home use, I use bigger jars. Makes approximately 3 c. of sauce.

How to store

You can refrigerate Caramel Pecan Sauce for 2-3 weeks in the fridge, if it’s in an airtight container such as a glass jar. When you’re ready to serve again, take off the jar lid and microwave for about 30 seconds or so (less time if there isn’t as much left in the jar) before re-serving. 

FAQ

Can I make without the pecans?

Absolutely! I’ve made it both ways, and both are fabulous. I usually make it with the pecans because of the added crunch and depth of flavor, but if you need to omit due to allergy or preference, you totally can!

Do I need a candy thermometer?

Not for this recipe! It’s one of the things that makes it so easy.

More easy desserts


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Homemade Caramel Pecan Sauce

Microwave Caramel Sauce with Pecans

5 from 5 votes
Kierste Wade | Old Salt Farm
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 24 servings
PIN RECIPE PRINT RECIPE
A rich and buttery caramel sauce with pecans that's made in the microwave! So easy, and perfect for topping ice cream, desserts, and even waffles!

Ingredients
 

Instructions

  • On a cutting board, chop whole or halved pecans into small pieces, but not super fine. I like slightly bigger pieces, but it’s a personal preference.
  • Place pecans in a microwaveable dish (I like to use a glass pie plate) with the 3 tablespoons of butter. If you like things a little more salty, you can always add a bit of sea salt on top of the pecans too.
  • Cook for 4 – 7 minutes, stirring twice. Watch the pecans VERY carefully so they don’t burn! It can happen pretty quickly, so just keep a close eye on them. (Microwaves will vary–start with the least amount of time, then check them before adding more time.)
  • In another microwave-safe bowl (I like using glass bowls–a glass batter bowl is my favorite), place remaining butter and heat until melted.
  • Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended.
  • Cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved. It should be amber in color.
  • Add in the toasted pecans, and stir the mixture well.
  • Pour into jars. If giving as gifts, I like the wide-mouth half-pint jars, which fit 1 cup each. For home use, I use bigger jars. Makes approximately 3 c. of sauce.

Recipe Equipment

Course :Dessert
Cuisine :American, Dessert
Keyword :Caramel Sauce
PIN THIS RECIPE FOR LATER! @oldsaltfarm or tag #oldsaltfarm!

Originally posted in 2014.

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