Cinnamon Pecan Pie Topping

Pecan pie filling gets new life outside the pie. Served alongside warmed Brie, hot waffles or freshly scooped vanilla ice cream, this crunchy topping is the ultimate in dessert decadence.

Prep: 5 min | Cook: 12 min | Yield: 1 1/2 cups or 12 (2 tablespoon) servings

Ingredients

• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon McCormick® Cinnamon, Ground
• 1/4 teaspoon salt
• 1/8 teaspoon McCormick® Nutmeg, Ground
• 3 tablespoons butter, divided
• 1 cup pecans, chopped
• 1/2 cup light corn syrup
• 2 tablespoons water
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/2 teaspoon McCormick® Rum Flavor

Instructions

1. Mix brown sugar, cinnamon, salt and nutmeg in small bowl until blended. Set aside.
2. Melt 2 tablespoons of the butter in large skillet on medium heat. Add pecans; toast for 5 to 7 minutes or until golden brown, stirring frequently. Reduce heat to low.
3. Stir remaining 1 tablespoon butter, corn syrup, water, vanilla extract, rum flavor and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through.
4. Remove from heat. (Mixture with thicken as it cools.)
5. Serve at room temperature.

Nutrition

Per serving: Calories: 169 Cholesterol: 8mg Sodium: 86mg Protein: 1g Total Fat: 9g Saturated Fat: 2g Fiber: 1g Carbohydrate: 21g

Attribution

Recipe used with permission from: McCormick

Photo credit: Caroline Edwards from Chocolate and Carrots.