Whiskey-Walnut Caramel Sauce

It was a mistake to ask for cookbooks for Christmas.  Haley gave me a copy of Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O'Connor, and she insists that I kept making inappropriate noises while looking at the picture of the tasty treats.  You know, yummy-in-my-tummy sounds.  After trying this sauce, though, I dare you to not make your own yummy noises.
I'll not include here the recipe for the brownies and ice cream shown; you are certainly capable of making your own brownies, and the ice cream is storebought.
What I will include is the recipe for the caramel sauce, which is absolutely to die for.  It's sweet, and rich with the smell of Irish whiskey (I guess Haley is a Jameson girl, because that's what was in the liquor cabinet at home) and toasted walnuts.  We didn't let ours get brown enough; it could probably be a couple of shades darker than the photo is showing.  Drizzle on top of brownies, ice cream (or both!), pound cake, or even waffles for a decadent brunch.  Whatever you do, just make it.

Whiskey-Walnut Caramel Sauce (from Sticky, Chewy, Messy, Gooey by Jill O'Connor, 2007)
2 c. sugar
1/2 c. whiskey
1 tsp. fresh lemon juice
2 c. heavy cream
1/2 tsp. salt
1 Tbsp. vanilla
1 c. chopped walnuts
1. Combine sugar, whiskey and juice in a heavy-bottomed saucepan over medium heat.  Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to turn color.  Increase the heat to high and boil until the syrup turns a deep amber color, 4-5 minutes.  Watch carefully, as it can easily burn.
2. Immediately remove pan from heat and pour in salt and cream.  Use a wooden spoon to carefully stir in the cream; sauce will pop and hiss.  Place pan over low heat and cook, stirring constantly, until caramel thicken, 5-7 minutes.  The mixture should be the consistency of very thick cream.  Remove from heat and stir in vanilla and walnuts.
3. Let sauce cool until just warm.  Can be covered and stored in the fridge for up to 1 week.

Que bella!

 

 

 

Enjoy!