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Chile Pecan Caramel Sauce

Chile Pecan Caramel Sauce on Fresh Apples

Using an old family recipe for Pecan Pralines, I made caramel sauce instead:

1 cup buttermilk
3 cups granulated sugar
3/4 cup light corn syrup
1 tsp baking soda
1/4 tsp salt
2 tsp (or more) FCC Hatch Red Chile Powder
2 cups (Georgia) pecan halves (I prefer FCC pecans but I ate all those )
1 and 1/2 tsp almond extract (vanilla is also fine)
1 Tbsp salted butter

• Line baking pans with parchment paper (for pralines).
• In a 5 Qt or larger pot, bring buttermilk, sugar, corn syrup, baking soda, and salt to boil on medium heat.
• Stir continuously until the sugar has melted and mixture reaches 236F (for pralines) or 210F (for caramel sauce).
• add 2 tsp FCC Hatch Red Chile Powder (or more to taste)
• the baking soda causes the mixture to foam, so be careful!
• once the mixture has reached the desired temperature, remove from heat and stir in pecans, almond extract (or vanilla), and butter.
• Beat by hand until mixture begins to hold its shape (for pralines). It will become thick and creamy, and it helps to have a partner to alternate beating the mixture, as it can take a while.
• for pralines, once the mixture has thickened, quick drop spoonfuls onto parchment. Allow to cool. Store in an airtight container.
• for caramel sauce, let cool for 10 minutes or less and use immediately on your favorite dish. Store remainder in an airtight container once cooled, refrigerate for later, up to 2 weeks. Just reheat as needed in a saucepan.

I cored and sliced a medium-sized Honeycrisp apple - tart and crunchy! Any favorite apple will be perfect.

Recipe by Lisa Bandy from Fresh Chile Cookin'! group on Facebook


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!



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