Ingredients

How to make it

  • Add water, sugar and corn syrup to a medium-sized saucepan and bring to boil over medium-high heat, stirring to dissolve all of the sugar. Continue cooking over the same heat, swirling the pan occasionally, until the mixture is a deep caramel color.
  • Remove from heat, and stand back as far as you can and slowly add about 1 T. rum (the rum will splatter in the hot syrup, so be careful). Continue adding the rum, about a T. at a time, until the mixture stops splattering. Slowly stir in the rest of the rum. If not used immediately, store the sauce at room temperature; it will keep about a week.
  • Put the pecans on wax paper and roll the ice cream balls over the nuts, coating completely. Re-freeze until you want to serve the dessert.
  • To serve: place each pecan ball into a dish, drizzle with rum sauce and top with whipped cream.

Reviews & Comments 5

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  • lincolntoot 6 years ago
    Oh yummmmmy - pecans and rum - my favorite!
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    " It was excellent "
    elgab89 ate it and said...
    oh, delicious!
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    " It was excellent "
    lanacountry ate it and said...
    This is great! High 5^ er!!

    Thank you so much!
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    " It was excellent "
    tilgidh ate it and said...
    I happen to have the Rum and Rum and Pecans with this recipes name on them. Laugh! I am really going to enjoy this. Something about recipes with alcohol catches the eye fast! Especailly Rum.

    Thank you for posting. *5*

    Tilgidh
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    " It was excellent "
    minitindel ate it and said...
    oh wonderful linda yummmmmmmm high 5 to ya
    Was this review helpful? Yes Flag

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