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Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce - PCOS-Friendly Recipe

Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce
Servings: 8
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Lori Longbotham In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce

Ingredients

  • 3/4 cup pecan halves, toasted
  • 1/4 cup pure maple syrup (preferably Grade B)
  • Coarse kosher salt

Instructions

  1. Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.

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