Irish Whiskey Caramel Pecan Sauce with Vanilla Ice Cream

Even a simple ice cream dessert can benefit from an Irish twist. I add the whiskey at the end of the cooking process so the alcohol doesn't evaporate. Just two tablespoons gives the caramel flavor a big kick!

Ingredients
3/4 cup sugar
3 tablespoons water
2 cups heavy cream
1 teaspoon pure vanilla extract
2 tablespoons Irish whiskey
2 teaspoons unsalted butter
1/3 cup chopped pecans


Directions
Combine the sugar with the water in a heavy small saucepan over medium heat. Cook to dissolve the sugar, stirring and brushing down any crystals on the sides of the pan with a brush dipped in hot water. When the sugar dissolves, raise the heat to high and bring to a boil. Boil without stirring until the mixture caramelizes to a medium-dark amber color, 5-8 minutes.

Remove the pan from the heat and carefully and slowly add the cream (the mixture will bubble up violently). Return the pan to medium heat and boil gently until thickened and smooth, 5-7 minutes. Remove from heat and add vanilla, butter, whiskey and pecans. Stir until combined. Serve warm over ice cream. Sauce will keep refrigerated for 3 weeks. Reheat in the microwave, uncovered.