Caramel Pecan Cake Filling
A rich and decadent filling combining gooey caramel and crunchy toasted pecans, perfect for cakes, brownies, and pastries.
Ingredients
Base Ingredients
- ½ cup unsalted butter Melted
- 1 cup heavy cream Can substitute with coconut cream for dairy-free
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup toasted pecans, chopped Toasted for flavor
- ¼ teaspoon salt Enhances flavor
Instructions
Preparation
- Gather all your ingredients on the countertop. Toast your pecans in a dry skillet over medium heat until fragrant, then set them aside to cool.
Cooking the Filling
- In a saucepan over medium heat, melt the unsalted butter.
- Stir in the brown sugar and heavy cream, mixing thoroughly until you achieve a smooth consistency.
- Increase the heat slightly to bring the mixture to a gentle boil, stirring continuously to prevent scorching.
- Reduce the heat to low and let the mixture simmer for about 8-10 minutes, stirring occasionally until the filling thickens.
- Remove from heat and stir in the vanilla extract and toasted pecans.
Cooling and Serving
- Allow the filling to cool slightly before using to achieve the best texture.
- Use as desired between layers of cake or in cupcakes.
- If you have any filling left, store it properly.
Notes
Store in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat gently before use.