Microwave Caramel Pecan Sauce

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This Microwave Caramel Pecan Sauce is sweet, nutty, and perfectly indulgent! Easy to make with only 6 ingredients, it makes the perfect topping for ice cream, cheesecake, brownies, and more!

Two jars of caramel sauce, blue towel, and spoons

Guys. This sauce might be one of the best things I’ve ever eaten! So good that I sometimes find myself eating it straight out of the jar. It’s thick, creamy, and just the right level of sweet. If you are a caramel fan, you’ve got to try it!

The original recipe, Praline Ice Cream Sauce, was borrowed from the blog Skip to My Lou any years ago. Her ingredients and amounts are great, but I found that some of the cooking times were too long for my microwave. I adjusted the instructions and added my favorite tips for success so that it turns out perfectly every time!

It is fantastic - flavor and texture - amazing.

⭐⭐⭐⭐⭐ - Phyllis

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Ingredients for microwave caramel pecan sauce
How to make microwave caramel pecan sauce
For a crowd
FAQs
More desserts
Tips & Tricks
Recipe
Comments

Ingredients for microwave caramel pecan sauce

Ingredients for caramel sauce on counter

Pecans: Give them a quick chop before cooking.
Butter: Salted butter adds a bit of extra flavor, or use unsalted and add a pinch of salt.
Brown sugar: I prefer light brown sugar in this recipe, but dark would work as well (the flavor and color will be more rich).
Flour: Just a bit of all-purpose flour to thicken the sauce.
Corn syrup: Light corn syrup is a must and can’t be substituted with dark corn syrup.
Evaporated milk: The perfect ingredient to add richness and creaminess to the caramel sauce.

How to make microwave caramel pecan sauce

Microwave the pecans and some of the butter until the pecans are toasted and fragrant (about 3-4 minutes on high).
In a separate bowl, mix together the rest of the butter, sugar, flour, and corn syrup and microwave until thick, golden, and smooth. The time this takes is highly dependent on your microwave. In mine it took about 6-8 minutes stirring once every minute, but it may take less for you. Remove the sauce once the sugar is dissolved and the sauce is smooth.
Last, add the evaporated milk and nuts to the caramel mixture and stir well. It’s ready to serve!

6 steps to make caramel sauce in microwave

Although the whole process is done in the microwave, the sauce should be stirred several times throughout the cooking to prevent burning or overflowing from the bowl. But be careful, the bowls will be very hot!

For a crowd

This is really fun to serve as part of an ice cream sundae bar or as a topping for cheesecake or brownies at a party. If you double the recipe, I suggest making it in two separate batches (making too much in one bowl increases the cooking time and chances of overflowing). Make it ahead and store in the fridge or freezer.

Close up of jar of Microwave Caramel Pecan Sauce

FAQs

What do I serve with Microwave Caramel Pecan Sauce?

This sauce is excellent on ice cream, cheesecake, brownies, blondies, pound cake, chocolate cake, or bread pudding. If you have other serving ideas, we’d love to hear in the comments!

How long does Microwave Caramel Pecan Sauce last?

You can store caramel sauce in the fridge for 2-3 weeks. Reheat it in the microwave for 30-90 seconds, stirring every 30-45 seconds.

Can I freeze Microwave Caramel Pecan Sauce?

Yes, this is a great way to make it ahead or save leftovers. Freeze it in a glass jar or airtight container, leaving a bit of empty space to allow the sauce to expand. Freeze for 2-3 months. Before serving, thaw overnight in the fridge. Reheat in the microwave until warm, stirring every 30-45 seconds.

Can I give caramel sauce as a gift?

Yes, this makes a great gift for Christmas or the holiday season. I suggest packaging in jars with a simple ribbon or tag tied around the lid. You can make the sauce ahead and store it in the fridge or freezer.

Why is my caramel sauce grainy?

If the sauce turned out grainy, it is because the sugar was not fully dissolved. Make sure to microwave it on high and whisk frequently until all of the sugar crystals have dissolved.

More desserts

Maple Pecan Pie without Corn Syrup - Smooth filling that isn't too sweet and is SO flavorful!
The Best Triple Berry Sauce/Filling/Topping - The easiest and most delicious berry sauce made with frozen berries. Use it on ice cream, in cobbler, on top of cheesecake, and so much more!
The Perfect Chocolate Bundt Cake - The title doesn’t lie… this really is a perfect, moist, and deliciously chocolatey bundt cake! Great for serving to a crowd or making and freezing ahead.
Raspberry Crumble Bars - What can beat buttery crust, raspberry filling, and sweet crumble topping? A delicious and simple treat for anytime of year!
Candy Bar Cookies - Tender shortbread, sweet caramel pecan topping, and chocolate ganache. What's not to like?
Strawberry Cheesecake Topping - Whether store-bought or homemade, this deeply flavored topping is a winner!

Tips & Tricks

The most important tip for success with this recipe is to watch everything carefully. Nuts burn easily and caramel boils over easily, so don’t walk away from the microwave.
Use an extra large bowl for the caramel to avoid it spilling in your microwave. The less mess the better!
To avoid a grainy sauce, continue microwaving and whisking it frequently until all the sugar is dissolved. This will take a different amount of time depending on your microwave. Check the sauce on the back of a spoon - it’s ready when it is smooth with no (or very few) small grains of sugar left.

Recipe

Microwave Caramel Pecan Sauce

This Microwave Caramel Pecan Sauce is sweet, nutty, and perfectly indulgent! Easy to make with only 6 ingredients, it makes the perfect topping for ice cream, cheesecake, brownies, and more!

4.43 from 7 votes

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Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: cups

Calories: 321kcal

Author: Borrowed Bites

Ingredients

Instructions

**Bowls will be hot when microwaving. Remove from microwave with hot pads.
In a medium microwave-safe glass bowl, microwave pecans and 3 tbsp of butter on high for 2-4 minutes, stirring every minute. **Watch carefully to not burn - nuts should smell toasted and butter will be brown. Once cooked, set aside to cool slightly.
1¼ cups pecans, 7 tablespoon butter
In a separate, large microwave-safe glass bowl, melt remaining 4 tbsp butter. Add brown sugar, flour, and light corn syrup. Whisk until smooth.
1½ cups brown sugar, 3 tablespoon flour, ¾ cup light corn syrup
Microwave caramel mixture on high, whisking well once every minute, until the sugar is dissolved and the sauce is smooth. This step is highly dependent on your microwave. In mine it took 6-8 minutes to become truly smooth, but it may take more or less for you. Remove the sauce once it is smooth. **Watch carefully - it will boil over if in a small bowl!
Add pecan mixture and evaporated milk into the smooth caramel mixture. Mix thoroughly to combine. Serve warm or store for later use (see notes for storing instructions).
⅔ cup evaporated milk

Notes

Tips & Tricks

The most important tip for success with this recipe is to watch everything carefully. Nuts burn easily and caramel boils over easily, so don’t walk away from the microwave.
Use an extra large bowl for the caramel to avoid it spilling in your microwave. The less mess the better!
To avoid a grainy sauce, continue microwaving and whisking it frequently until all the sugar is dissolved. Check the sauce on the back of a spoon - it’s ready when it is smooth with no (or very few) small grains of sugar left.

Storing Instructions

Store in a jar or airtight container in the fridge for 2-3 weeks. Reheat in the microwave for 30-90 seconds, stirring every 30-45 seconds.

Freezing Instructions

Freeze in a glass jar or airtight container, leaving a bit of empty space to allow the sauce to expand. Freeze for 2-3 months. Before serving, thaw overnight in the fridge. Reheat in the microwave until warm, stirring every 30-45 seconds.