Monday, February 22, 2010

Caramel Dip

(To make 1/2 recipe, follow italics)
½ c butter (1/4 c)
8 oz sour cream (1/4 c)
15 oz pkg light brown sugar (1 c)
2 c coarsely chopped pecans, toasted (optional) (1 c)
Apple, pear, or other fruit slices

1. Cook first 3 ingredients over low heat in a 3-qt saucepan, stirring constantly, 5 minutes or until smooth.
2. Stir in pecans. Serve with fruit slices.

Makes about 2 cups.

*We had this for a FHE treat and it was a hit!  Even after halving the recipe, it made at least double of what we needed.  I did use walnuts in place of pecans; toasted in the oven at 425 degrees for about 3-5 minutes.  The only change I would try next time would be to let the brown sugar dissolve in the butter completely before adding the sour cream.  I mixed the first 3 ingredients all together at first and even after letting it simmer for longer than 5 minutes; it was still a little sugar grainy.  Could experiment with a little less sugar to begin with and see how it turns out.

*We served with fresh pineapple, strawberries, bananas, and apples--d e l i c i o u s!

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