Pecan Praline Sauce
"I've fiddled around with various recipes and came up with this one. It's a very rich and buttery sauce. DO NOT look at the calorie and fat content..lol We like this served over bread pudding and it is wonderful over vanilla ice cream."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 226.79 g unsalted butter (2 sticks)
- 473.18 ml packed dark brown sugar
- 236.59 ml heavy whipping cream
- 118.29 ml light corn syrup (Karo)
- 4.92 ml vanilla
- 0.61 ml salt
- 473.18 ml pecan halves
directions
- In large heavy saucepan heat butter over low heat until melted.
- Add remaining ingredients and bring to boil over medium high heat.
- Turn heat to low and simmer for 20 minutes, stirring often.
- Remove from heat and let cool to room temperature.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
