Homemade Caramel Sauce and Oven Toasted Pecans

I decided to just lump these two recipes together since they are both pretty easy and go together so well on top of so many different desserts!

Homemade Caramel Sauce:

This is your only ingredient!

Yep. That's it!

(well, and a pot and some water...)

 

Fill a deep pot with enough water to COMPLETELY submerge the can.

 

Like this!

(and yes, it is VERY important for the can to be fully submerged and to stay that way..we don't want any exploding cans!!)

 

Place the pot of water with can inside on the stove. Turn the heat on to high and leave is until the water is boiling. (if the water begins to evaporate, you will need to replace it as to ensure that your can DOES NOT EXPLODE!!)

Once the water comes to a boil, reduce the heat to medium and allow the can to stay in the simmering water for about 2-2 1/2 hours!

Once again, if the water begins to evaporate...you really want to replace it!

 

After about 2 hours turn off the heat and allow the water to cool before you remove the can. Open up your can and..

 

TA DA!

Homemade Caramel! 

This Caramel goes great with apples, pretzels, marshmellows or nuts!

Like Toasted Pecans!

Toasting pecans is SUPER easy. 

First, preheat your oven to 350 degrees and grease a baking sheet.

Toasted Pecans:

1/2 Cup pecans

1 t. Cinnamon

1 t. Sugar

1 t. Nutmeg

1 t. Salt

 

Then, toss everything together in a Ziploc bag or small bowl and spread them out evenly on the baking sheet. 

Bake them for 10 minutes and take them out and flip them all over. Put them back into the oven for another 5 minutes. Once they bake, allow them to cool off before handling them!

 

These can be a great snack all by themselves or you can put them on top of some yummy shortbread with caramel sauce!

 

 

For the recipe to this yummy looking dessert, check out my blog on Simple Shortbread!