- 1 cup packed brown sugar
- 5 teaspoons cornstarch
- Dash salt
- 1 cup water
- 1/3 cup butter, cubed
- 3/4 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
- Vanilla ice cream
- In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.
Test Kitchen tip
1/4 cup: 251 calories, 15g fat (5g saturated fat), 20mg cholesterol, 87mg sodium, 30g carbohydrate (27g sugars, 1g fiber), 1g protein.
Originally published as Butter Pecan Syrup in Simple & Delicious April/May 2019