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