- 1 pound granulated sugar
- 2 cups dark corn syrup
- 1/2 cup water
- 1/2 cup double strength black coffee
- 2 Tablespoons butter
- 3 cups roasted pecan halves or pieces
- In a large, heavy pot, set sugar on stove over a medium heat. Stirring often, slowly let the sugar melt and caramelize until it turns a dark brown. Be careful not to let it burn.
- Add 2 cups of dark corn syrup.
- Add 1 cup of water along with the coffee and butter. Bring the pot to a boil, then lower to a simmer and cook, for about 30 minutes. Be sure to stir the mixture occasionally during this process.
- Remove the pot from the heat and allow it to cool to room temperature. If you notice that the sauce is too thick, then just add a little water.
- Add the roasted pecans shortly before serving so they will maintain their crispness.
Without the pecans added, the sauce will keep for several weeks in a covered container. If you choose to refrigerate it, which is unnecessary, be sure to let it get back to room temperature before serving.
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