Butterscotch Praline Sauce & Candied Pecans
By JJCR
Rate this recipe
3.8/5
(52 Votes)
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Ingredients
- BUTTERSCOTCH PRALINE SAUCE
- 1 stick unsalted butter
- 1 1/4 cups packed brown sugar
- 3/4 cup each light corn syrup
- 3/4 cup whipping cream
- 2 tsp. vanilla extract
- 1 1/4 tsp. salt
- CANDIED PECANS
- 12 oz. whole pecans
- 4 tbsp. sugar
- 4 tbsp. butter, melted
- 1 tsp. salt
Details
Preparation
Step 1
FOR SAUCE;
Put butter, brown sugar, corn syrup, cream, vanilla and salt into a heavy-duty saucepan on medium-high heat.
Cook, whisking constantly, until it boils. Boil 2 minutes. Cool to room temperature, whisking occasionally so butter does not separate from mixture. (Sauce may be made ahead and refrigerated up to 1 week.)
FOR PECANS:
Put nuts, granulated sugar, butter and salt in a stainless steel bowl; toss until thoroughly coated. Place on cookie sheet; bake until golden brown, about 10 minutes. Do not overbake. Cool.
Scoop ice cream into 6 bowls. Top with about 1/3 cup butterscotch sauce, a few candied peans and whipped cream, if desired.
BLUE COOKBOOK
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