Description

Fall is the perfect time to serve family and friends these sweet treats. They have a gooey sauce beneath a rich, tender cake. Serve with vanilla ice cream or sweetened whipped cream for extra goodness.

Ingredients

• ½ c. water
• 6 T. maple syrup
• 1 t. cider vinegar
• 6 T. whiskey, divided*
• 1 stick salted butter, divided (8 T.)
• ¼ t. Kosher salt
• non-stick cooking spray
• ½ c. white sugar
• ¼ c. whole milk
• 1 large egg
• 1 t. vanilla extract
• ¾ c. pecans, toasted
• ½ c. all-purpose flour
• 1 t. baking powder
• ½ t. salt

Steps

1. In a small saucepan over medium heat, combine water, maple syrup, vinegar, 4 T. whiskey, 2 T. butter and ¼ t. salt; bring to a boil, stirring occasionally; reduce heat to low; simmer for 5 minutes. Remove from the heat; set aside.
2. In another small saucepan over medium heat, melt the remaining butter; cook, swirling the pan, until the milk solids at the bottom are a deep, golden brown and butter has the aroma of toasted nuts, about 5 minutes. Transfer to a medium bowl; cool to room temperature.
3. Meanwhile, preheat the oven to 325 degrees with a rack in the middle position. Spray four 6 oz. ramekins with non-stick cooking spray; place on a rimmed baking sheet.