Boozy Raisin Pecan Butterscotch Sauce
Makes: Makes about 2 ΒΌ cups
  • 2 cups sugar
  • ½ cup water
  • 1 cup heavy cream
  • ½ teaspoon freshly squeezed lemon juice
  • ⅛ teaspoon salt
  • ¼ cup Scotch whiskey
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup pecan halves, toasted
  • ¼ cup raisins
  • ¼ cup golden raisins
  1. Place the sugar and water in a large, heavy-bottomed saucepan. Stir to moisten the sugar and cook over medium-high heat, without stirring, until the syrup begins to color. Wash down the sides of the pot once or twice with a damp pastry brush if necessary. When the syrup is a medium-amber color, watch closely as the color will deepen quickly. Within the next minute or so the caramel will turn a very dark mahogany brown, the bubbles will turn tan in color, and wisps of smoke might appear. Immediately remove from the heat and swirl the pot to dissipate the heat. Place down on a cool burner and slowly pour in the cream. The mixture may bubble up furiously. Just let the bubbling subside and whisk until smooth.
  2. Whisk in the lemon juice, salt, whiskey, and butter until combined. Stir in the nuts and raisins. Cool to room temperature. Refrigerate for up to 1 month in an airtight container. Re-heat in a double boiler or a microwave before using.
Recipe by Bakepedia at