Praline Sauce

Name: Praline Sauce
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: makes 3 cups
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

Serves
makes 3 cups
Time
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.

Featured in: Pralines: How They Cook ’Em in New Orleans

Equipment

Heavy-Bottomed Pot

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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.