This variation on a classic praline recipe doesn’t require a candy thermometer, and can be used to top everything from cheesecake to pancakes.
Featured in: Pralines: How They Cook ’Em in New Orleans
Equipment
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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
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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.
- 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.
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