Recipes

Praline Sauce

  • Serves

    makes 3 cups

  • Cook

    20 minutes

PHOTOGRAPHY BY JENNY HUANG/FOOD STYLING BY ERIKA JOYCE

By SAVEUR Editors


Published on February 25, 2020

Most recipes for New Orleans-Style Pralines require a candy thermometer. Don't have one? No worries. Try this method instead.

This variation on a classic praline recipe doesn’t require a candy thermometer, and can be used to top everything from cheesecake to pancakes.

Equipment

Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1½ cups heavy cream
  • 2 Tbsp. unsalted butter
  • 1½ cups toasted pecan pieces
  • ½ tsp. vanilla extract
  • ¼ tsp. kosher salt

Instructions

Step 1

In a heavy-bottomed pot over medium-​high heat, add 2 cups sugar and 1 cup water. Stir to dissolve the sugar, then bring to a boil and cook without stirring until the liquid turns amber, swirling the pan gently to cook evenly, 10–12 minutes. Remove from heat, then immediately stir in 1½ cups heavy cream, 2 Tbsp. unsalted butter, 1½ cups toasted pecan pieces, ½ tsp. vanilla extract, and ¼ tsp. kosher salt. The sauce will thicken as it cools. Use immediately or transfer to an airtight container and refrigerate for up to 2 weeks.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.