Cranberry-Pecan Caramel Topper

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  • Makes: 8 servings
  • Serving Size: 3 tablespoons
  • Makes: 8 (3-tablespoon) servings
  • Start to Finish: 20 mins

Cranberry-Pecan Caramel Topper

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Directions

  1. In a medium bowl combine cranberries and brandy. Let stand for 15 minutes. Add pecan halves and ice cream topping. Toss to coat.
  2. Serve immediately or cover and store in refrigerator up to 1 week. Bring to room temperature before serving. Makes 8 (3-tablespoon) servings.

From the Test Kitchen

Test Kitchen Tip:

To toast pecans, spread nuts in single layer in shallow baking pan. Bake in a 350 degree F oven for 7 to 10 minutes or until nuts are light golden brown. Because pecans are already brown in color, it helps to break a nut or two in half to check for the change in color.

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Nutrition Facts (Cranberry-Pecan Caramel Topper)

  • Per serving:
  • 195 kcal ,
  • 15 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 36 mg sodium ,
  • 14 g carb. ,
  • 2 g fiber ,
  • 11 g sugar ,
  • 2 g pro.
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