Ingredients
24 servings
- •0.5 cup butter
- •1 cup dark brown sugar
- •0.25 cup half-and-half cream
- •1 pinch salt
- •1 teaspoon vanilla extract
- •2 cups confectioners' sugar
- •0.33333334326744 cup chopped pecans
Instructions
- Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
- Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.
Nutritional Facts
Per 24 servings
- Calories: 124
- Carbohydrate: 20g
- Fat: 5g
- Fiber: 0g
- Protein: 0g
- Sugar: 19g