Rich and buttery, this 5 Minute Pecan Praline Sauce is full of pecans and butterscotch-y goodness. It's the perfect topping for ice cream, pancakes, and all of your favorite fall recipes. Fast and easy to make, you can pull it all together in about 5 minutes.
Pecan Praline Sauce is a perfect topping for ice cream, pancakes, waffles, cheesecakes, pies, and cakes. It's excellent over fall's pumpkin desserts.
Pecan Praline Sauce is made with brown sugar, butter, cream, and vanilla. I add just a tablespoon of corn syrup so that the sauce stays nice and smooth, even after it cools.
Pecan Praline Sauce is so fast and easy to make. Simply combine the ingredients (except the vanilla and pecans) in a saucepan and let simmer for 3-4 minutes. Add the vanilla and pecans...and Done!
Pecan Praline Sauce
Ingredients
- ½ cup brown sugar (3.75oz, 106g)
- 4 tablespoons butter (2oz, 57g)
- 4 tablespoons cream (2oz, 57g)
- 1 tablespoon corn syrup (.7oz, 19.5g)
- pinch salt
- 1 teaspoon vanilla
- ½ cup chopped pecans (2oz, 57g)
Instructions
- Combine all ingredients except vanilla and pecans in a small saucepan and bring to a simmer over low heat, stirring occasionally. Allow to simmer 3-4 minutes.
- Remove from heat and stir in vanilla and pecans.
- Serve warm.
Sounds like Heaven....mmmmmmm
Thanks, Joe!
How long will this keep?
It will keep in the refrigerator for a couple of weeks.
could i use this as a filling for the inside of a cake
I don't see why not. It would be delicious!
What makes it harden I to praline cansy..the cooking time?? Or nor adding the corn syrup? If you paired it over crisp food would it make them soggy?
This will not harden into a praline. My praline recipe has similar ingredients, minus the corn syrup. However it is boiled until it reaches 138-140F. This is what hardens it. My pralines are also stirred until they thicken and start to form crystals. Crisp food would probably lose its crispness if any sauce or liquid were put on it. Put the sauce on at the very last minute to retain crispness.
Thanks for your question, Joy!
Could this be used as a swirl for ice cream? Or only as a topping?
I think it would be great as a swirl for ice cream!
Can I use walnuts instead of pecans
Sure, Barbara, that would work out just fine.
As far as the cream, are you referring to light regular or heavy whipping? I had a Date Nut pudding just like this at an Amish restaurant in Ohio in January and it was so good! I can't wait to try this. Thanks
Hi Felicia! I use heavy whipping cream. I grew up near Amish country in Ohio and that's where I fell in love with Date Nut Pudding. My recipe was hand written from the kitchen of a restaurant there! Thanks so much!
I plan to use these as a cheesecake topping. I do not have cream, but I have sour cream and cream cheese. Would either be a good substitute? I also want to throw in a little bourbon.
I haven't tried sour cream or cream cheese in this recipe. If you try sour cream or cream cheese, put them in at the very end. I worry that they might curdle.
Question..Can this Praline Sauce be frozen??
Hi Priscille, It should probably freeze ok.
Could I use milk instead of the heavy cream since I don’t have any on hand?
Hi, Holly. I haven't tried it, but you should be able to substitute 1 tablespoon of butter and 3 tablespoons of milk for the cream.
How would you preserve it for gift giving?
Hi Sara, I'm not sure about preserving it as far as canning it for a long shelf life. It should be ok unrefrigerated for a few hours. I would just gift it and tell them to refrigerate it.
What is the yield, 1 Cup?
Yes, it's about one cup.
Hi Kelly - would this be ok to make a day ahead and then heat in a microwave to put over a cheesecake?
Hi Cheri, yes that would be fine.
Looks delicious. Is the corn syrup necessary? Does it just add shine or make a difference in the actual sauce to where you would strongly recommend it not be omitted? Thank you.
Hi Paloma, the corn syrup helps the sauce not crystallize. If it's omitted it will taste fine but will start to crystallize as it cools.