A jolt of salt gives old-fashioned butterscotch sauce, which you can make in less than 10 minutes, a modern twist without losing any of its original buttery goodness. Add salted pecans, and your salty-sweet tooth will be more than satisfied.
|1||cup dark brown sugar|
|⅓||cup light corn syrup|
|6||tablespoons unsalted butter|
|¾||cup heavy cream|
|½||teaspoon salt, or to taste|
|2||teaspoons vanilla extract|
1. In a saucepan over medium heat, stir together the brown sugar, corn syrup, butter, cream, and salt.
2. Bring to a simmer and cook, stirring often, for 5 minutes. Remove from the heat and stir in the vanilla. Taste for seasoning and add more salt, if you like.
PECANS AND ICE CREAM
|1||tablespoon unsalted butter|
|1||cup pecan halves|
|2||pints vanilla ice cream|
1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet and 4 tall sundae glasses.
2. On the sheet, place the butter in the center. Heat in the oven for 1 to 2 minutes, or until it melts. Remove from the oven and add the pecans. Sprinkle with salt and toss well. Spread evenly on the baking sheet.
3. Return to the oven and cook for 8 to 10 minutes, or until golden; cool.
4. In each of 4 tall sundae glasses, place several scoops of ice cream. Drizzle with sauce and sprinkle with pecans.