This fondue makes 5 cups of honey butterscotch fondue and 24 cookies for a delicious sweet dessert.
Directions for: Honey Butterscotch Fondue with Salted Pecan Cookies
Ingredients
Salted Pecan Shortbread1 cup pecans
cup sugar
1 cups flour
tsp kosher salt
1 stick (8 Tbsp) butter, softened
2 Tbsp cold water
Flaky sea salt
Honey Butterscotch Fondue3 cups sugar
1 cup water
cup honey
2 cups heavy cream
cup scotch whisky
2 Tbsp butter
tsp kosher salt
1 tsp vanilla extract
Directions
Salted Pecan Shortbread1. Preheat the oven to 350F. Line two baking sheets with parchment.
2. In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
3. Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
4. Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
5. Bake until golden brown at the edges, 14 to 17 minutes.
6. Let the cookies cool to room temperature.
Honey Butterscotch Fondue1. For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
2. In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
3. Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
4. Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
5. Bake until golden brown at the edges, 14 to 17 minutes.
6. Let the cookies cool to room temperature.
7. For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
8. Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
9. Whisk in the whiskey, butter, salt and vanilla.
10. Pour the sauce into the fondue pots and keep warm.
11. Serve the fondue with the cookies.
Source and Credits
CONTESTANT/COMPETITION RECIPE: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Jane Soudah
See more: Dessert, Bake, Nuts, Party Favourites