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    Home » Recipes » Breakfast

    5 Minute Pecan Praline Sauce

    October 13, 2017 by Kelly 28 Comments

    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.

    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.  this recipe!

    Pecan Praline Sauce is a perfect topping for ice cream, pancakes, waffles, cheesecakes, pies, and cakes. It's excellent over fall's pumpkin desserts.

    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 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.

    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 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!

    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. 

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    Pecan Praline Sauce


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    Ingredients

    Scale
    • 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

    1. 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.
    2. Remove from heat and stir in vanilla and pecans.
    3. Serve warm.

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    Share a photo and tag us — we can't wait to see what you've made!

    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. 

     

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    Reader Interactions

    Comments

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    1. Joe Thomas Jr

      April 18, 2018 at 2:15 pm

      Sounds like Heaven....mmmmmmm

      Reply
      • Kelly

        April 28, 2018 at 12:06 pm

        Thanks, Joe!

        Reply
    2. Laurie DeLong

      August 24, 2018 at 10:57 pm

      How long will this keep?

      Reply
      • Kelly

        August 26, 2018 at 9:30 am

        It will keep in the refrigerator for a couple of weeks.

        Reply
    3. Kayla

      March 22, 2019 at 7:42 pm

      could i use this as a filling for the inside of a cake

      Reply
      • Kelly

        March 24, 2019 at 1:03 am

        I don't see why not. It would be delicious!

        Reply
    4. Joy

      June 06, 2019 at 10:01 pm

      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?

      Reply
      • Kelly

        June 09, 2019 at 5:20 am

        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!

        Reply
    5. Allyson terry

      November 19, 2019 at 8:26 pm

      Could this be used as a swirl for ice cream? Or only as a topping?

      Reply
      • Kelly

        November 21, 2019 at 4:55 am

        I think it would be great as a swirl for ice cream!

        Reply
    6. Barbara L Lee

      February 04, 2020 at 2:24 pm

      Can I use walnuts instead of pecans

      Reply
      • Kelly

        February 11, 2020 at 11:24 am

        Sure, Barbara, that would work out just fine.

        Reply
    7. Felicia Nesbitt

      September 19, 2020 at 11:49 pm

      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

      Reply
      • Kelly

        September 20, 2020 at 12:31 pm

        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!

        Reply
    8. GoodFood

      March 19, 2021 at 4:35 pm

      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.

      Reply
      • Kelly

        March 19, 2021 at 6:24 pm

        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.

        Reply
    9. Priscille

      April 06, 2021 at 8:06 am

      Question..Can this Praline Sauce be frozen??

      Reply
      • Kelly

        April 06, 2021 at 11:16 am

        Hi Priscille, It should probably freeze ok.

        Reply
    10. Holly

      May 31, 2021 at 1:50 pm

      Could I use milk instead of the heavy cream since I don’t have any on hand?

      Reply
      • Kelly

        May 31, 2021 at 4:39 pm

        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.

        Reply
    11. Sara Buckingham

      October 15, 2021 at 7:04 am

      How would you preserve it for gift giving?

      Reply
      • Kelly

        October 18, 2021 at 8:50 pm

        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.

        Reply
    12. Bonnie Axeman

      May 06, 2022 at 7:40 am

      What is the yield, 1 Cup?

      Reply
      • Kelly

        May 06, 2022 at 10:06 am

        Yes, it's about one cup.

        Reply
    13. Cheri

      October 06, 2022 at 1:21 pm

      Hi Kelly - would this be ok to make a day ahead and then heat in a microwave to put over a cheesecake?

      Reply
      • Kelly

        October 06, 2022 at 7:26 pm

        Hi Cheri, yes that would be fine.

        Reply
    14. Paloma

      December 23, 2022 at 8:35 am

      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.

      Reply
      • Kelly

        January 04, 2023 at 3:25 pm

        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.

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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