Caramel Pecan WafflesFrom peetabear 7 years ago
- caramel-Pecan Sauce shopping list
- 1 cup granulated sugar shopping list
- 1 cup heavy cream shopping list
- 2 tablespoons light corn syrup shopping list
- 3 tablespoons butter shopping list
- 2 teaspoons vanilla extract (essence) shopping list
- 3/4 cup toasted chopped pecans shopping list
- pecan Waffles shopping list
- 1 1/2 cups all-purpose (plain) flour shopping list
- 1/2 cup packed dark brown sugar shopping list
- 1/2 cup toasted chopped pecans shopping list
- 1 1/2 teaspoons baking powder shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 teaspoon cinnamon shopping list
- 1 cup sour cream shopping list
- 3/4 cup milk shopping list
- 3 large eggs, separated, at room temperature shopping list
- 3 tablespoons butter, melted shopping list
- whipped cream, for topping shopping list
How to make it
- Prepare the sauce:
- 1. In a medium-size heavy saucepan over medium-high heat, cook the granulated sugar without stirring for about 3-5 minutes, or until it melts and is just beginning to color.
- 2. Reduce the heat to medium and cook, stirring constantly, for 2-3 minutes, or until all the sugar is melted and it becomes a clear golden color.
- 3. Remove the pan from the heat and add the cream in a slow steady stream, stirring carefully until well blended. (The caramel will bubble and steam as you add the cream. If it stiffens, return the saucepan to medium heat and cook, stirring constantly, until smooth and melted.)
- 4. Stir the corn syrup, butter, and vanilla until well blended. Stir in the pecans. Keep warm.
- Prepare the Waffles:
- 1. Preheat the oven to 200 degrees F. Preheat the waffle iron.
- 2. In a medium-size bowl, combine the flour, brown sugar, pecans, baking powder, baking soda, and cinnamon.
- 3. In another medium-sie bowl, whisk together the sour cream, milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
- 4. In another medium-size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
- 5. Lightly spray or grease the grids of the waffle iron. Pour appropriate amount of batter into the waffle iron. Close the lid and cook for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the oven, placing them directly on the rack so they will stay crisp. Repeat with remaining batter.
- 6. Transfer the waffles to warmed serving plates and top each serving with warm caramel-pecan sauce and whipped cream.
People Who Like This Dish 7
The Cookpeetabear Mid-hudson Valley, NY
The Rating5 people
What a great treat for weekend company!!
TerryRterryr in Henderson loved it
Thanks for another great recipe!
Valeirevalinkenmore in Malott loved it
nice one thankscapedread in Peterborough. Cambridgeshire loved it
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