I made this sauce this week to serve over a cheesecake…
It was magical!
Most of my friends just wanted to eat it with a spoon…
no cheesecake needed, they advised!
It would be most wonderful served over ice cream as well…
Enjoy!
Caramel Praline Sauce
1 1/4 cups chopped pecans
7 Tablespoons butter (divided)
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup evaporated milk
Place chopped pecans in a microwave dish
with 3 Tablespoons butter.
Cook for 8 – 10 minutes, stirring twice.
Watch the pecans closely to not burn them.
In another microwave safe bowl,
place remaining butter and heat until melted.
Whisk in brown sugar, flour, and light corn syrup until blended.
Cook on high 6-8 minutes, stirring twice,
until the sugar is dissolved.
Add in 2/3 cup evaporated milk and the pecans, stir well.
Pour into jars.
Keep sauce refrigerated and to reheat
slightly in microwave to serve.
Sauce will last 3 weeks in the refrigerator once opened
and a couple of month un-opened!
Add a tag and bow and you have made some sweet little gifts!
**********
Place chopped pecans in your dish with the 3 TBSP butter…
Cook for 8 – 10 minutes, stirring twice….
Don’t burn…
In another bowl,
melt the remaining butter…
Whisk in brown sugar, flour, and light corn syrup until blended…
Cook on high 6-8 minutes, stirring twice,
until the sugar is dissolved….
Add in 2/3 cup evaporated milk…
and the pecans, stir well.
I found these sweet little Christmas containers at the Dollar Tree 🙂
Perfect for gift-giving!
We served it over my home made cheesecake
for my coworkers birthday…
Heavenly!
Print
Caramel Praline Sauce Recipe
Ingredients
1 1/4 cups chopped pecans
7 Tablespoons butter (divided)
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup evaporated milk
Instructions
Place chopped pecans in a microwave dish
with 3 Tablespoons butter.
Cook for 8 – 10 minutes, stirring twice.
Watch the pecans closely to not burn them.
In another microwave safe bowl,
place remaining butter and heat until melted.
Whisk in brown sugar, flour, and light corn syrup until blended.
Cook on high 6-8 minutes, stirring twice,
until the sugar is dissolved.
Add in 2/3 cup evaporated milk and the pecans, stir well.
Pour into jars.