Southern Toasted Pecan Praline Sauce
In the South, we put pecans in just about everything and this Southern Toasted Pecan Praline Sauce is proof! This 10-minute buttery praline sauce pairs beautifully when served over a big scoop of vanilla ice cream, or drizzled over your favorite pound cake, pie or waffles! And, because this is a Southern staple, it always makes a nice hostess gift!
- The beauty of this recipe is that it’s simple recipe with simple ingredients. Nothing fancy or gourmet about it.
- No heavy cream, no candy thermometer required. No corn syrup necessary.
Ingredients
Ingredients for this Southern dessert sauce are:
- Light brown sugar-you can use dark brown sugar, but because it contains molasses, the flavor profile will be slightly different. If you use white granulated sugar, you have caramel sauce. I recommend light brown sugar for best results.
- Evaporated milk-don’t substitute with whole or skim milk
- Unsalted butter-if you have to use salted butter, taste the praline sauce after it’s done and see if you need or want to add a pinch of salt
- Vanilla extract
- Pecans – fresh pecans are best, but you can buy a bag of chopped pecan pieces or whole pecans or, use a combination of both
- Pinch of salt (optional)
How to make it
This is an overview of how to make this easy praline sauce recipe. See the recipe card below for ingredient amounts and step-by-step instructions.
- Toast the pecans -Place chopped pecans in a single layer in a heavy bottom dry skillet on medium to medium-high heat
- Gently stirring them, let them cook 3-4 minutes; they’re done when you can smell them – don’t walk away!
- Remove from heat, transfer to a bowl and set aside.
- In a small saucepan on low to medium low heat, combine brown sugar, evaporated milk, butter and toasted pecans; cook 5 minutes until butter is melted and the misture begins to thicken slightly
- Remove from stove, stir in vanilla extract; transfer to a bowl if serving immediately or, pour it in a Mason jar and store in the refrigerator for later use.
- Serve this room temperature, warm or chilled.
Recipe tips
- Anytime you’re cooking sugar, it’s best to work on low heat until the sugar dissolves, then you can turn the heat up a little
- Use unsalted butter; then, after the toasted pecan praline sauce is done, taste it and add a pinch of salt if you want
Uses for pecan praline sauce
Oh my, the options are endless!
- Drizzle some over your French toast, plain toast, biscuits or waffles for breakfast or brunch
- Use it as a side sauce for a pastry tray or a dip for cookies and shortbread cookies
- Obviously, it’s a perfect topping for vanilla ice cream, but try it on orange sherbert, chocolate mint ice cream or strawberry ice cream
- Makes a nice fruit dip for strawberries, bananas, and cantaloupe
- Drizzle it over your favorite bread pudding, baked sweet potatoes or cheesecake
- Serve warm pecan praline sauce with your pecan pie, apple pie, peach pie or sweet potato pie
Storage and reheating
Store this in an airtight container (like a Mason jar) in the refrigerator for up to 3 months. When ready to use, if you want to reheat it, put a little in a microwave safe bowl, cover with a paper towel and heat in the microwave in 5-second increments, stirring in between, until it gets to your desired temperature.
If you want to reheat it on the stovetop, pour some into a shallow saucepan and heat on low or simmer until it reaches your desired temperature.
This Southern Toasted Pecan Praline recipe is delicious any time of year and it makes a great holiday gift or hostess gift.
Related recipes
Toasted Pecan Praline Sauce
Ingredients
- 1¼ cups light brown sugar, packed
- ¾ cup evaporated milk
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- pinch of salt to taste (optional)
- ½ cup toasted chopped pecans
Instructions
- In a dry skillet on medium heat, spread pecans in a single layer and cook 3-4 minutes until toasted, stirring frequently; transfer to a bowl and set aside½ cup toasted chopped pecans
- In a medium saucepan add pecans, brown sugar, evaporated milk and butter; cook, stirring constantly until butter is melted and mixture thickens slightly (about 5 minutes);1¼ cups light brown sugar, packed, ¾ cup evaporated milk, 1 tablespoon unsalted butter, ½ cup toasted chopped pecans
- Remove saucepan from heat, add vanilla extract; taste for salt and add a pinch if you want½ teaspoon vanilla extract, pinch of salt to taste (optional)
- Allow to rest at room temperature for 3-4 minutes if serving immediately or pop it in the fridge for a few minutes; transfer to an airtight jar and refrigerate if using later
