Pecan Nut Sauce

This sauce can be poured over ice-cream, cake, fruit or crepes.



250ml (1C) Pecan nuts, chopped
50g Butter
250 ml (1C) Huletts Treacle Sugar
30 ml (2T) Huletts Molasses
125 ml (½C) Fresh Orange Juice
Peach halves
60 ml (¼C) Brandy (Optional)



  1. Sauté nuts in butter over low heat for 5 minutes, stirring constantly until lightly browned. Cool.
  2. Combine the sugar, molasses and orange juice in a saucepan and simmer for 15 minutes. Add nuts
  3. Pour warm sauce over drained peach halves.


  • Heat brandy and pour over peaches and sauce.
  • Set aflame and ladle over dessert of your choice.