Diana's Desserts - www.dianasdesserts.com
See more recipes in Frostings -Toppings - Sauces - Fillings
Praline Sauce
in Diana's Recipe Book
[Be the first to post a review!] |
Servings: Makes 1 1/3 cups |
Comments: Praline sauce, a favorite in the southern part of the US, especially Louisiana and specifically New Orleans. This thick, rich praline sauce is loaded with crunchy pecan pieces. Spoon over ice cream for a perfect praline parfait, or pour over pound cake or cheesecake for a sensational treat. It also makes a delicious glaze for baked ham. |
Ingredients: 1/2 cup plus 3 tbsp. (1 stick plus 3 tbsp./5 1/2 oz./156g) butter, divided 1/2 cup chopped pecans 1 lb./450g (2 cups) light brown sugar 1/2 cup whipping cream 1/4 tsp. ground cinnamon 3/4 cup sour cream 1/2 tsp. vanilla extract |
Instructions: In a heavy saucepan heat half the butter until melted. Add the chopped pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Add the remaining butter and mix well. Remove from heat. In another saucepan combine the brown sugar, whipping cream and cinnamon; mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees F/110 degrees C on a candy thermometer. Stir in pecan mixture; add sour cream and vanilla and mix well. Remove from heat. Serve over ice cream, pound cake or cheesecake while still warm or at room temperature. Makes 1 1/3 cups. |
Date: March 1, 2007 |