St. James Hotel Almond Pecan Butter Sauce
•10 oz. butter, whole
•4 oz. sugar, granulated
•2 cups heavy whipping cream
•1 1⁄4 tsp vanilla extract
•3 oz. pecan pieces
•3 oz. almonds, sliced
In a saucepan, mix 2 oz. of butter (cut the remaining butter into cubes and set aside, to finish the sauce) with sugar over medium heat until butter is melted. Add whipping cream and vanilla extract and reduce by 50%. When the cream mixture has reduced by half, whisk in the cubed butter slowly. When butter has melted and sauce has thickened, remove from heat, add chopped nuts and let stand for two minutes so nut oils may mix with sauce. Stir well before serving.
Wonderful topping for STURDIWHEAT’S Almond-Pecan Pancakes!