Visko's Praline Sauce

"This heavenly sauce is served over vanilla ice cream at Visko's Restaurant, just south of New Orleans in Gretna. It's dangerously addictive. The recipe is supposed to enough for eight servings---I've seen 4 people make it disappear with no trouble at all. Prep time does not include cooling time."
 
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photo by Dreamgoddess photo by Dreamgoddess
photo by Dreamgoddess
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Mrs Goodall photo by Mrs Goodall
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
7
Serves:
8

ingredients

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directions

  • Melt the butter in a heavy saucepan.
  • Stir in the brown sugar.
  • Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
  • Continue boiling for a minute, stirring constantly.
  • Remove the pan from the heat and allow the mixture to cool slightly.
  • Stir in the rum, maple extract and pecans.
  • The sauce will thicken as it cools.
  • Serve slightly warm over good quality vanilla ice cream.
  • Should there be any left over, store it covered in the fridge.

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Reviews

  1. I enjoyed this on top of a caramel chocolate swirl ic cream and it was so good! I found the rum was not overpowering.
     
  2. This is the perfect replica of a real N'Awlins praline! I made this to go in recipe#137094 and my DD ate it on vanilla ice cream. DELISH!! I will be making this from now on. Thank you-
     
  3. Oh so decadent... Rich and thick sauce that tasted just like a melted authentic praline you would find in New Orleans. I did not have any dark rum so I substituted some spiced rum. I made this just to use in Recipe #137094... but I think I am going to have to get some ice cream just to pour this over and indulge!!! Thanks for posting such an easy and delicious dessert sauce!
     
  4. I think I have a new favorite ice cream topping! I didn't have any dark rum, so I used Bacardi white rum. I left the pecans on the side, because Gram can't eat nuts. All I want to know is, how does anyone get this to stretch for 8 servings?!? I seriously considered using a straw with this stuff! Thanks for posting!
     
  5. I served this sauce with vanilla ice cream for a wonderful dessert tonight. Fantastic flavor and very rich tasting. Made for ZWTIII
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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