ADVERTISEMENT

Honey Butterscotch Fondue with Salted Pecan Cookies

Honey Butterscotch Fondue with Salted Pecan Cookies
PREP TIME
30 min
COOK TIME
30 min
YIELDS
8 servings

This fondue makes 5 cups of honey butterscotch fondue and 24 cookies for a delicious sweet dessert.

ADVERTISEMENT

Ingredients

Salted Pecan Shortbread

1
cup pecans
¾
cup sugar
1 ¼
cups flour
½
tsp kosher salt
1
stick (8 Tbsp) butter, softened
2
Tbsp cold water
Flaky sea salt

Honey Butterscotch Fondue

3
cups sugar
1
cup water
¼
cup honey
2
cups heavy cream
½
cup scotch whisky
2
Tbsp butter
½
tsp kosher salt
1
tsp vanilla extract
ADVERTISEMENT

Directions

Step 1

Preheat the oven to 350ºF. Line two baking sheets with parchment.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

Let the cookies cool to room temperature.

Step 7

For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.

Step 8

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.

Step 9

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.

Step 10

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

Step 11

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

Step 12

Let the cookies cool to room temperature.

Step 13

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.

Step 14

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.

Step 15

Whisk in the whiskey, butter, salt and vanilla.

Step 16

Pour the sauce into the fondue pots and keep warm.

Step 17

Serve the fondue with the cookies.

Rate Recipe

My rating for Honey Butterscotch Fondue with Salted Pecan Cookies
ADVERTISEMENT