Lang's Chocolates Keystone Pantry Allulose Blogger Recipe Challenge...Featuring Decadent Carb-Friendly Pumpkin-Pecan Salted Caramel Sauce #Keystonepantry #Alluloserecipe

Photo provided by Keystone Pantry

• I was recently invited to participate in Lang's Chocolates Keystone Pantry Allulose Blogger Recipe Challenge! Keystone Pantry Allulose is a natural rare sugar, which means it naturally occurs in natural products --  and it has only 1 calorie per teaspoon (!!). Here's some handy facts about Allulose:
  
• Allulose has the same bulk and browning characteristics as higher-calorie white sugar -- with almost none of the calories. 
• Allulose is gluten-free, vegan, Kosher, diabetic-friendly, and free of sugar alcohols.
• Allulose doesn't have an impact on blood sugar levels -- which sounds good to me! 
  

I was very excited to enter this contest, because we've been trying to reduce our consumption of white sugar and chemical-laden sugar substitutes. This recipe contest has three categories: Dessert and Baked Goods; Sauce, Marinade, or BBQ; and Entrée. My recipe entry is for the Sauce, Marinade, or BBQ category...I hope it's a winner!

My Carb-Friendly Pumpkin-Pecan Salted Caramel Sauce is decadent and sweet...but it has fewer calories and carbs because I used Allulose instead of white sugar! The addition of seasonal cinnamon, nutmeg, a touch of pumpkin puree, and chopped pecans takes this versatile salted caramel sauce truly over the top! You'll need to give this caramel sauce about 15 minutes of your undivided attention once you start making it. Caramel can go from golden perfection to burnt and ruined very quickly. However, your patience will be rewarded with four 8-ounce jars of delicious Fall-inspired salted caramel sauce -- enough to share! If you're intimidated by making a homemade caramel sauce, don't be! This recipe is very simple, and the final results are versatile and delicious. 

Carb-Friendly Pumpkin-Pecan Salted Caramel Sauce

a Weekend Gourmet original

Ingredients:

• 2 sticks salted butter, softened to room temperature
• 1 cup Keystone Pantry Allulose
• 1 tbs. vanilla bean paste (can use vanilla extract)
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. sea salt
• 1 cup half-and-half (can use heavy whipping cream)
• 1/3 cup pumpkin puree -- NOT pumpkin pie filling
• 1/2 cup chopped pecans

Directions:

Step 1: Melt the butter in a non-stick saucepan over Medium-High heat. Once melted, add the Keystone Pantry Allulose. Whisk to combine -- until the Allulose is completely incorporated into the butter and the sauce comes to a full rolling boil. This should take about 5 minutes. Boil the sauce for 1 minute.

Step 2: Reduce heat to Medium. Whisk in the vanilla bean paste, cinnamon, nutmeg, and sea salt. Boil caramel sauce an additional 2 minutes, whisking occasionally. The caramel sauce will begin to darken to a golden brown.

Step 3: Turn off heat. Add the half-and-half (or whipping cream) to the caramel sauce. It will bubble up, so don't panic. Give it a whisk to keep it from bubbling over in the saucepan. Add the pumpkin puree and chopped pecans to the caramel sauce; whisk to combine.

Step 4: Cool the caramel in the saucepan for 15-20 minutes. Pour warm caramel sauce into four 8-ounce glass jars. Cool to room temperature, then store the jars in the fridge. To serve, microwave the caramel sauce for approximately 1 minute to make the consistency pourable. For gift giving, a seasonal elastic collar placed around the jar's lid makes an easy, pretty presentation.

This versatile caramel sauce is delicious drizzled on a scoop of sugar-free vanilla ice cream, steel-cut oats, or Greek yogurt. For a quick dessert, I especially love drizzling a bit of the warm caramel sauce on banana slices. The flavor is reminiscent of Bananas Foster, but much quicker to make for a quick snack. 

Don't you love seeing the flecks of vanilla bean in the caramel sauce in the above picture?!?!? This buttery caramel sauce is so decadent NO ONE will ever guess it doesn't contain regular sugar. It's delicious! Please note this is not a sticky caramel. Instead, it's a buttery caramel sauce. The sauce will be very thin when hot, but it thickens at room temperature and in the fridge. When reheated in the microwave, the caramel sauce will be a perfect drizzling/pouring consistency.

To learn more about Lang's Chocolates -- including ordering Allulose for your baking and cooking needs -- visit their website. You can also follow their Twitter, Instagram, Facebook, and Pinterest social media channels.

Disclosure: Keystone Pantry provided me a 3-lb. jar of Allulose to facilitate recipe development for participation in its Allulose Blogger Recipe Challenge. All opinions stated are solely my own.

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