Rating: 3 stars
55 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 10
  • 2 star values: 26
  • 1 star values: 4
Sara Quessenberry

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Credit: Hector Manuel Sanchez

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F.

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  • Line the bottom of a 9-inch springform pan with parchment or wax paper.

  • In a medium saucepan, combine the granulated sugar, 2 tablespoons of the brown sugar, the corn syrup, and 1/2 cup of the cream. Bring to a boil, then lower heat and simmer, stirring, until the sugar dissolves, about 2 minutes. Remove from heat and stir in the rum, salt, and pecans. Pour into the prepared pan and spread into an even layer.

  • Bake until golden and set, about 40 minutes. Let cool for 30 minutes before slicing into wedges.

  • Whip the remaining cream and brown sugar until soft peaks form. Serve with the Pecan Wedges.

Nutrition Facts

554 calories; fat 47g; saturated fat 13g; cholesterol 62mg; sodium 56mg; protein 5g; carbohydrates 33g; sugars 22g; fiber 4g; iron 1mg; calcium 65mg.
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