Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!
Today’s post is a recipe for a rich, delicious Southern Praline Sauce that is a perfect accompaniment for ice cream (I know this for a fact, based on personal experience with butter pecan, peach, and vanilla ice cream *cough, cough).
Each Fall, my Mom, who lives in Southern California orders fresh picked pecans from Green Tree Pecan Co. (a farm in Texas), and sends each of us (her three daughters) several bags of pecans.
Talk about a great gift… I use so many pecans in my baking, and especially enjoy using them to make all my Christmas goodies each year!
My husband and I were invited to a friends home for dinner and dessert, and I brought the dessert… this amazing tasting thick dessert sauce, to drizzle over homemade ice cream!
At this point, I might add that this praline sauce is so good, you will be tempted to eat it right out of the jar with a spoon (again…personal experience ☺).
Chopped pecans are lightly toasted in a skillet (with butter added), which ensures a delicious, buttery pecan taste, which in my humble opinion, is ALWAYS a great place to start!
The toasted buttery pecans are then enhanced with more butter (yep), evaporated milk, brown sugar, flour and corn syrup and cooked until you are left with a thick, buttery sauce that is so good it will make your eyes roll up in your head! (Okay… not really… but it’s THAT good!).
This decadent sauce is also can be used as a wonderful little gift when packaged in a jar with a gift tag and a cute ribbon; a homemade gift, made with love, from your kitchen to a friend or colleague. The sauce can be served at room temperature or slightly heated in the microwave.
I really hope you will consider making this decadent Southern praline sauce… it is very versatile and can be used on many different desserts… pound cake, pies, topping for cheesecake, etc. The possibilities are practically endless! Thanks for visiting, and have a great day!
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Recipe Adapted From: http://asouthernfairytale.com/2011/09/24/southern-praline-sauce/
- 1 1/4 cups chopped pecans
- 7 Tablespoons butter (divided)
- 1 1/2 cups brown sugar (I used dark brown sugar)
- 3 Tablespoons flour
- 3/4 cup light corn syrup
- 2/3 cup evaporated milk
- Place chopped pecans and 3 Tablespoons butter in a saucepan or skillet. Cook over medium heat 5-6 minutes, stirring occasionally, till toasted nicely. Be sure and keep an eye on the pecans so they don't burn.
- In another large saucepan or skillet, melt the remaining butter.
- Whisk in the brown sugar, flour and corn syrup until they are well blended. Cook on medium-high for 4-5 minutes stirring often, until the sugar is completely dissolved.
- Pour in the evaporated milk and add the pecan mixture. Stir till completely blended. Remove from heat.
- Let sauce cool slightly, then pour it into clean jars or containers (Mason jars work great!)
- This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
- Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve. Enjoy!
**This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it, and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
**Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve.
Here’s one more to pin on your Pinterest boards!