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Ingredients:
1 cup chopped pecans
1 can (14 oz) sweetened condensed milk
1 cup corn syrup (light or dark)
½ cup (1 stick) butter, melted
1 tsp vanilla extract
1 box yellow cake mix (15 oz)
½ cup (1 stick) cold butter, sliced thin
1 cup water
Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
Sprinkle pecans evenly in the pan.
Pour condensed milk, corn syrup, melted butter, and vanilla over the pecans. Do not stir.
Sprinkle dry cake mix evenly on top, without mixing.
Dot with slices of cold butter.
Gently pour water evenly over everything.
Bake for 50-60 minutes, until golden and bubbly around the edges.
Let cool for 10 minutes before serving.
Serve warm, optionally with vanilla ice cream.
Tips:
Use pecan pie filling instead of condensed milk and syrup for a shortcut.
Toast pecans in a dry pan for extra crunch.
Substitute maple syrup or honey if you don’t have corn syrup.
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