1
pound granulated sugar
2 cups dark corn syrup
1/2 cup water
1/2 cup double strength black coffee
2 Tablespoons butter
3 cups roasted pecan halves or pieces
Place the sugar in a large, heavy pot and set it over a medium
heat. Stirring often, slowly let the sugar melt and caramelize
until dark brown, being careful not to let it burn. Add 2 cups
of dark corn syrup. Add 1 cup of water along with the coffee and
butter. Bring the pot to a boil, lower to a simmer and cook, stirring
occasionally, for about 30 minutes. Remove the pot from the heat
and allow it to cool to room temperature. If the sauce is too
thick, add a little water.
Add the roasted pecans shortly before serving so they will maintain
their crispness. Without the pecans added, the sauce will keep
for several weeks in a covered container. If you choose to refrigerate
it, which is unnecessary, be sure to let it get back to room temperature
before serving.
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