Bourbon-Praline Sauce

This is a great sauce over ice-cream or bread pudding... in fact it's good over anything. I make this with my Roasted Banana Bread Pudding.

• Ready In: 25 mins
• Serves: 12

Ingredients

• 1⁄2 cup  coarsely chopped pecans
• 2  tablespoons unsalted butter
• 1⁄2 cup  packed dark brown sugar
• 1⁄2 cup  whipping cream
• 2  tablespoons milk
• 2  tablespoons cornstarch
• 1  tablespoon Bourbon or 1  tablespoon dark rum, if desired
• 1  teaspoon vanilla
• 1  dash salt

Directions

1. place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
2. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
3. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
4. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).