I love ice cream, and I really love ice cream with toppings! Farmer John's Grandma Schaar made the best Butter Pecan Sauce. Before I share Grandma's recipe, I want to share a bit of family history, because I like family stories almost as much as ice cream.
Grandma and Grandpa Schaar were married in 1935. Grandpa whisked Grandma away from the big city to become his farm-wife bride. They bought their farm from Grandpa's parents by splitting the cream payments with his parents until the farm was paid for.
The farm started with 15 cows, a few pigs, chickens, and their horses Nellie, Jenny, and their dog Shep.
Grandma and Grandpa raised wheat, corn, soybeans, and hay. Seven years after being married, electricity and plumbing were introduced to the farm house.
I love the rich farming history Farmer John and I have. I have been dabbling in family history, and as of my current exploring, John is at least a forth generation farmer, and I am a sixth generation!
BUTTER PECAN SAUCE
1/2 cup butter
1 cup pecan pieces
1 cup brown sugar
1/3 cup heavy cream or half-n-half
1/4 cup corn syrup
In heavy saucepan, melt butter. Add pecans. Heat until pecans are lightly toasted and butter is lightly browned. Stir in brown sugar, cream, and corn syrup. Cook gently until sugar is completely dissolved. Do not overcook. Serve warm or cold over ice cream or cake.
See you tomorrow!