Bourbon Caramel Semifreddo with Candied Salted Pecans

Indulge in the rich flavors of bourbon caramel combined with creamy semifreddo, topped with crunchy candied salted pecans. This dessert is a perfect blend of sweet and savory, with a hint of warmth from the bourbon.

Ingredients:

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 6 large egg yolks
• 1/2 teaspoon salt
• 1 1/2 cups cold heavy cream
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1/4 teaspoon vanilla extract

Instructions:

In a saucepan, combine sugar and water over medium heat

Stir until sugar dissolves

Increase heat to medium-high and cook, without stirring, until syrup turns deep amber in color

Remove from heat and slowly whisk in heavy cream and bourbon until smooth

Set aside to cool

In a heatproof bowl, whisk egg yolks and salt until pale and thick

Gradually whisk in cooled caramel mixture until well combined

In a separate bowl, whip cold heavy cream until stiff peaks form

Gently fold whipped cream into caramel mixture until smooth

Pour mixture into a loaf pan and freeze until firm, about 6 hours or overnight

While the semifreddo is freezing, prepare the candied pecans

In a skillet, melt butter over medium heat

Add pecans, salt, brown sugar, and vanilla extract

Cook, stirring constantly, until pecans are coated and caramelized, about 5 minutes

Transfer candied pecans to parchment paper to cool completely

Once semifreddo is firm, serve scoops topped with candied pecans

Enjoy!