Recipes

To make this sauce, it is very important to follow the directions carefully and to use a candy thermometer.

In large saucepan, heat 1/2 cup of the butter until melted. Add pecans and mix well. Bring to a boil.

Cook until pecans begin to change color. Mixture will foam up.

Add remaining 1/2 cup cubed butter and mix well. This will cool pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well.

Cook over low heat until blended, stirring constantly. Increase heat and cook until mixture comes to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well.

Remove from heat. Makes 4 cups.

Servings at the restaurant are very large. For at home use, the pudding could be cut into 18 portions and the sauce could be halved