This delicious Caramel Walnut Sauce combines the lusciousness of buttermilk caramel syrup with the rich crunch of walnuts, offering a perfect topping for fluffy buttermilk pancakes or German pancakes. It’s equally delightful over ice cream and other sweet treats!
Ingredients Needed:
It may look like a lot but it’s quite simple. Just take it one step at a time and you’ll have a batch of this Caramel Walnut Sauce in about 20 minutes.
- Butter
- Buttermilk
- Corn syrup
- Brown sugar
- Salt
- Walnuts
- Vanilla extract
- Baking soda
How To Make Caramel Walnut Sauce:
Use these steps to make the process simple and quick.
- Begin by heating the butter, buttermilk, sugar, and corn syrup in a large saucepan-at least 4 quarts, stirring often to prevent scorching. Heat until the mixture reaches about 220°F to 230°F This will take about 10-15 minutes over medium-high heat.
- Once the mixture reaches the correct temperature, incorporate the walnuts. I would not recommend cooking for more than an additional 2-3 minutes. If you go much longer you risk burning the walnuts.
- Remove the mixture for the heat then add the baking soda, vanilla and salt and stir vigorously. The sauce will expand and bubble. It may doubling it’s size before deflating.
- Serve the sauce warm and refrigerate any leftovers.
Caramel Walnut Sauce Consistency:
If you prefer a thinner sauce, cook to about 220°F. This will offer a pourable consistency at room temperature.
At 225°F it will be thick but still semi-pourable at room temp.
At 230°F it will be thick like soft caramel and not be able to be poured at room temperature. It will need to me warmed to be pourable.
Frequently Asked Questions:
How can I prevent the sauce from scorching?
Stir frequently and keep a watchful eye on the heat. If you notice dark specks or if the mixture is overheating, reduce the flame.
What if my sauce is too thick or too thin?
For a thicker sauce, cook longer. If it’s too thick, gently thin it with cream, adding one tablespoon at a time until you reach the desired consistency.
How should I store the sauce and for how long?
Store the sauce in the refrigerator. It should stay fresh for 1-2+ weeks.
What if my caramel sauce turns grainy?
Reheat the sauce gently to dissolve any sugar crystals that have formed. You can easily do this in the microwave. Heat for 30 seconds then stir. If crystals are still present, heat for another 15 to 30 seconds.
Not a nut lover? You may like my Buttermilk Salted Caramel Sauce recipe more than this one and that’s okay. Also, if you’re looking for a fantastic breakfast option to use your caramel sauce with my Hotcakes Recipe is fluffy and delicious. A perfect breakfast addition to serve with these caramel sauces.
Ready to Try It? Here’s The Full Recipe Card:
This Caramel Walnut Sauce recipe is a family favorite that’s simple to make, customizable in thickness, and versatile across a variety of desserts. Enjoy it atop your favorite treats or breakfast items!
Caramel Walnut Sauce
A homemade buttermilk caramel sauce filled with walnuts. Perfect topping for ice cream, cakes, and breakfast.
Ingredients
- 1/2 cup butter, salted
- 3/4 cup buttermilk
- 1 cups brown sugar
- 1 Tablespoons corn syrup
- 1/4 teaspoon salt
- 1 cup walnut, can be chopped into smaller pieces if desired
- 1/8 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- In a large sauce pan (4 quart or larger) add buttermilk, butter, brown sugar, and corn syrup. Heat on medium to medium-high heat. Stir frequently.
- Heat until sugar mixture reaches 220°F to 230°F or about 10-15 minutes. Add walnuts. Cook an additional 1-3 minutes (if you want a thicker sauce heat more, for a thinner sauce cook less).
- Remove from heat then add baking soda, vanilla and salt. Stir vigorously. (Sauce will expand and become very bubbly). Stir for another minute or so to release some of the foam..
- Serve warm.
- Refrigerate leftovers.
Notes
- Make sure to stir the heating mixture fairly often so the sugar or walnuts don't scorch on the bottom of the pan. If you see little specks of dark brown that's a sign it's too hot and you need to stir it more frequently and/or turn down the heat.
- If you like your caramel sauce thicker you can cook it a bit longer and vice versa for a thinner sauce.
- If sauce is too thick (overheated) you can add a 1 tablespoon cream at a time until desired thickness is reached)
- Store in refrigerator for 1-2 weeks (ours never lasts that long).
- If caramel forms sugar crystals (becomes grainy) you may reheat in the microwave to dissolve. Start with 30 seconds, then stir and heat additional 10-15 seconds until dissolved.
- If using unsalted butter increase salt to 1/2 teaspoon
- 220°F will provide a sauce that is thin and pourable at room temperature
- 225° will offer a thicker sauce but still pourable at room temperature
- 230° will be very thick and not pourable at room temperature. Must be heated to be pourable
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 228mgCarbohydrates: 27gFiber: 1gSugar: 26gProtein: 3g
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