|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This scrumptious brown sugar pecan praline sauce is a very easy dessert sauce to prepare and it is out of this world on ice cream, bread pudding, or cheesecake. The pecans can be toasted for even more depth of flavor. This is great with toasted almonds or hazelnuts as well.
Gather the ingredients.
In a small saucepan over low heat, combine the brown sugar, evaporated milk, and butter.
Cook and stir the sauce until it is smooth and syrupy, or about 5 minutes. If it seems lumpy at all, strain it through a mesh sieve.
Stir in the vanilla extract and pecans. The sauce will thicken as it cools.
Serve praline sauce warm over ice cream, cheesecake, or bread pudding.
Refrigerate any leftover pecan praline sauce and heat it in the microwave or on the stovetop before using.
- How to toast pecans. To toast pecans, spread them out in a dry frying pan or skillet. Place the pan over medium heat and cook, stirring and turning the pecans constantly, until they are lightly browned and aromatic. Remove to a plate to stop the cooking process. Alternatively, spread the pecans out on a baking sheet and bake in a preheated 350 F oven for about 5 minutes, checking and stirring frequently.
- Substitute dark brown sugar for the light brown sugar or use unrefined brown sugar, such as muscovado, if desired.
Make Praline Candy From Praline Sauce
This sauce recipe can be turned into praline candy when it is cooked to the soft ball stage, about 234 F on a candy thermometer. To test for the soft ball stage without a thermometer, drop a small amount of syrup into chilled water. If it forms a ball in the water but flattens when picked up with the fingers, it's at the right temperature.
Remove the syrup from the heat. Add the pecans and vanilla and beat the candy with a wooden spoon until it is thickened and no longer glossy, about 2 to 3 minutes. Quickly spoon the candy onto buttered baking sheets or waxed paper to form patties. Let cool completely before eating. Store in an airtight container at room temperature, covered, with waxed paper or parchment paper between the layers.
The History of Praline Candy
This confection dates to 1750 Louisiana when it was originally made with almonds and considered a digestion aid at the end of a meal. The native Creoles and Cajuns one-upped this French recipe by using the abundant pecans of the region and replacing the white sugar with brown sugar. Today, it's a culinary tradition in the South.