📝 About This Recipe
Transport your kitchen to the French Quarter with this decadent, buttery Praline Sauce that captures the soul of New Orleans. This sauce balances the deep, molasses notes of dark brown sugar with the crunch of toasted pecans and a sophisticated whisper of Kentucky bourbon. It is a luxurious, velvety condiment that transforms a simple scoop of vanilla bean ice cream into a five-star dessert experience.
🥗 Ingredients
The Nut Base
- 1 1/2 cups Pecan halves (fresh and high-quality)
- 1 tablespoon Unsalted butter (for toasting)
- 1/4 teaspoon Sea salt (fine grain)
The Toffee Reduction
- 1/2 cup Unsalted butter (cut into cubes)
- 1 cup Dark brown sugar (packed)
- 3/4 cup Heavy whipping cream (room temperature)
- 2 tablespoons Light corn syrup (prevents crystallization)
- 2 teaspoons Pure vanilla extract (Madagascar Bourbon variety preferred)
- 1 tablespoon Bourbon (optional, for depth)
- 1/4 teaspoon Ground cinnamon (optional, for warmth)
- 1/2 teaspoon Kosher salt (to balance sweetness)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Spread the pecan halves on a rimmed baking sheet and toast for 6-8 minutes until they smell nutty and fragrant.
-
2
Remove pecans from the oven and immediately toss them with 1 tablespoon of melted butter and 1/4 teaspoon of sea salt. Once cooled slightly, roughly chop half of the pecans, leaving the other half as whole decorative pieces.
-
3
In a heavy-bottomed medium saucepan over medium heat, melt the 1/2 cup of cubed butter until it begins to foam slightly.
-
4
Whisk in the packed dark brown sugar and the light corn syrup. The corn syrup is a chef's secret to ensuring the sauce remains silky smooth and doesn't turn grainy.
-
5
Stir the mixture constantly for 3-4 minutes. You are looking for the sugar to dissolve completely and for the mixture to begin bubbling around the edges.
-
6
Slowly pour in the heavy cream while whisking vigorously. Be careful, as the mixture will steam and bubble up significantly when the cool cream hits the hot sugar.
-
7
Lower the heat to medium-low and simmer the sauce for 5-7 minutes. Do not leave it unattended; stir occasionally to ensure the bottom doesn't scorch.
-
8
Test the thickness by coating the back of a metal spoon. If the sauce holds a line when you run your finger through it, it is ready.
-
9
Remove the pan from the heat. Stir in the kosher salt, ground cinnamon, vanilla extract, and bourbon. The alcohol in the bourbon will slightly cook off, leaving behind a rich, oaky flavor.
-
10
Fold in the toasted pecans (both chopped and whole). Let the sauce sit for 10 minutes at room temperature; it will thicken beautifully as it cools.
-
11
Transfer the sauce to a glass jar. Serve warm immediately, or store in the refrigerator for up to two weeks.
💡 Chef's Tips
Use a heavy-bottomed saucepan to prevent the sugar from burning, as thin pans create hot spots. If your sauce becomes too thick after refrigerating, simply microwave it in 15-second intervals or warm it in a small pot with a splash of cream. Avoid using 'pancake syrup' or 'imitation vanilla'; the high fat content of real butter and cream is essential for the authentic texture. For a salted caramel twist, increase the kosher salt to 1 full teaspoon and omit the cinnamon. To make it kid-friendly, simply replace the bourbon with an equal amount of water or extra vanilla extract.
🍽️ Serving Suggestions
Drizzle generously over warm bread pudding or classic New Orleans style beignets. Serve alongside a stack of buttermilk pancakes or thick-cut brioche French toast for an indulgent brunch. Pour over a block of softened cream cheese and serve with apple slices for a sophisticated party appetizer. Use as a decadent topping for a pumpkin cheesecake or a simple pound cake. Stir a tablespoon into your morning coffee for a DIY praline latte experience.