I joined a couple of fun online cooking clubs and one is called Improv Cooking Challenge. The premise of ICC is simple; each monthly challenge focuses on just 2 ingredients and it’s up to you to come up with a dish that includes both. The final product is then to be shared on the group’s Facebook page on the pre-determined reveal date. My first ever submission featured caramel and nuts.
Allow me to present you with a ridiculously easy – and ridiculously delicious – toasted pecan & caramel brownie trifle!
The recipe for the caramel sauce came courtesy of Ree Drummond, although I did make slight changes. here’s what I did..
- 1 c golden sugar (we prefer this to dark)
- 1/2 c coffee cream (it’s what I had on hand)
- 4 Tbsp butter
- pinch of salt
- 1 Tbsp vanilla extract
- Combine all ingredients in a medium saucepan over medium high heat. Whisk continuously for 10 minutes until sauce is at the desired consistency. Serve warm or at room temperature.
- Other ingredients you’ll need to assemble the individual trifles:
- Toasted pecans (mostly chopped but enough pecan halves for garnish) Whipped cream (I like to flavour mine with vanilla and a bit of icing sugar) 2-bite brownies, diced (or make your own brownies if you’re so inclined)
- How you layer your trifles is really up to you. Just be sure to finish with a nice dollop of whipped cream that you can drizzle more caramel sauce on. And rather than one of those creepy maraschino cherries, top your masterpieces off with toasted pecan halves.
I said these were easy!