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!
Jump to Section
Recipe
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.
Notes
- The addition of corn syrup allows the sauce to stay smooth and fluid even after it cools.
Sherry Bryant
I love this recipe.Get it everything I go to Amish restaurants
Kelly
Me too! Thanks Sherry!
Paloma
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.
Kelly
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.
Cheri
Hi Kelly - would this be ok to make a day ahead and then heat in a microwave to put over a cheesecake?
Kelly
Hi Cheri, yes that would be fine.
Bonnie Axeman
What is the yield, 1 Cup?
Kelly
Yes, it's about one cup.
Sara Buckingham
How would you preserve it for gift giving?
Kelly
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.
Holly
Could I use milk instead of the heavy cream since I don’t have any on hand?
Kelly
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.
Priscille
Question..Can this Praline Sauce be frozen??
Kelly
Hi Priscille, It should probably freeze ok.
GoodFood
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.
Kelly
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.
Felicia Nesbitt
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
Kelly
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!
Barbara L Lee
Can I use walnuts instead of pecans
Kelly
Sure, Barbara, that would work out just fine.
Allyson terry
Could this be used as a swirl for ice cream? Or only as a topping?
Kelly
I think it would be great as a swirl for ice cream!
Joy
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?
Kelly
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!
Kayla
could i use this as a filling for the inside of a cake
Kelly
I don't see why not. It would be delicious!
Laurie DeLong
How long will this keep?
Kelly
It will keep in the refrigerator for a couple of weeks.
Joe Thomas Jr
Sounds like Heaven....mmmmmmm
Kelly
Thanks, Joe!