Pecan-Praline Sauce

Name: Pecan-Praline Sauce
Yield: makes 2 cups (500 ml)
Ingredients: 4 tablespoons (60 g) butter, salted or unsalted, cut into pieces; 3/4 cup (150 g) sugar; 2 tablespoons light corn syrup; 1/2 cup (125 ml) water; 1/4 cup (60 ml) heavy cream; 1 1/4 cups (125 g) pecans, toasted (page 13) and coarsely chopped; 1/8 teaspoon coarse salt; 3 tablespoons (45 ml) whiskey; 1/2 teaspoon vanilla extract

December 9, 2011

Although I like to make this chunky sauce all year long and I use it to top everything from Super Lemon Ice Cream (page 85) in the winter to Fresh Apricot Ice Cream (page 76) in the summer, you can make it more winter-holiday-friendly by adding a handful of dried cranberries in place of some of the pecans, using the variation at the end of the recipe. Then try it ladled over Cinnamon Ice Cream (page 38) for a real treat. If possible, make this sauce in advance and let it sit for a few hours, so all the ingredients have a chance to mingle and meld together deliciously.

Recipe notes

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