** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that no crystals cling to the sides of the pan.
2. Add syrup. Add cream by pouring down the sides of the pan to wash away any crystals that may have collected there.
3. Place sauce pan over medium heat and stir as sugar melts.
4. When mixture boils, place remaining sugar in a heavy saute pan (preferably cast iron) over medium heat and stir until sugar melts and turns golden brown.
5. Add browned sugar to the mixture in the saucepan.
6. Stir and cook until mixture reaches the soft ball stage (240 deg).
7. Add vanilla and pour mixture over chunks of butter in a mixing bowl.
8. Let cool for about 5 minutes, then beat vigorously until frosting reaches spreading consistency.
9. Add chopped pecans. Frost top of each layer, stacking one upon the other, then frost side of cake.
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Dietary Notes:
This recipe is very low-sodium with 47.44mg per serving and low-cholesterol with 18.13mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Natural Sweeteners, Pecan allergies.
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