Pecan Ball with Rum SauceFrom crabhappychick 8 years ago
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.
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The Cookcrabhappychick Pittsburgh, PA
The Rating7 people
oh wonderful linda yummmmmmmm high 5 to yaminitindel in THE HEART OF THE WINE COUNTRY loved it
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*
Tilgidhtilgidh in Blackshear loved it
This is great! High 5^ er!!
Thank you so much!
lanacountry in Macon loved it