Honey Butterscotch Fondue with Salted Pecan Cookies

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min

Yield:
8 servings (5 cups fondue, 24 cookies)
Level:
Intermediate

Ingredients
  • Salted Pecan Shortbread:
  • 1 cup pecans
  • 3/4 cup sugar
  • 1 1/4 cups flour
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) butter, softened
  • 2 tablespoons cold water
  • Flaky sea salt
  • Honey Butterscotch Fondue:
  • 3 cups sugar
  • 1 cup water
  • 1/4 cup honey
  • 2 cups heavy cream
  • 1/2 cup Scotch whisky
  • 2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
Directions
  • For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.

  • In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.

  • Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.

  • Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.

  • Bake until golden brown at the edges, 14 to 17 minutes.

  • Let the cookies cool to room temperature.

  • For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.

  • Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.

  • Whisk in the whiskey, butter, salt and vanilla.

  • Pour the sauce into the fondue pots and keep warm.

  • Serve the fondue with the cookies.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Spring Baking Championship