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Almond Butterscotch Sauce

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Ingredients
  Firmly packed light brown sugar 1 1⁄4 Cup (20 tbs)
  Heavy cream 2⁄3 Cup (10.67 tbs)
  Light corn syrup 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Toasted blanched almonds 1⁄2 Cup (8 tbs), chopped
Directions

Combine all ingredients except almonds in a 2-quart heavy saucepan; stir over low heat until sugar is dissolved and butter is melted.
Increase heat to medium and bring to boiling; stir occasionally.
Set a candy thermometer in place.
Cook without stirring until thermometer registers 226°F.
Remove from heat and cool slightly.
Stir in the almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party

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