Recipe courtesy of Jane Soudah
Honey Butterscotch Fondue with Salted Pecan Cookies
- Level: Intermediate
- Yield: 8 servings (5 cups fondue, 24 cookies)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 918
- Total Fat
- 46
- Saturated Fat
- 24
- Carbohydrates
- 121
- Dietary Fiber
- 2
- Sugar
- 105
- Protein
- 5
- Cholesterol
- 120
- Sodium
- 608
- Total: 1 hr 30 min
- Active: 45 min
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.