Pecan Praline Sauce

Sue Lally


The 1st Saturday in February is "International Eat Ice Cream for Breakfast Day", so a bunch of my friends and I decided to participate this year. I wanted something "breakfast like", and I decided to make waffles with butter pecan ice cream, topped with pecan praline sauce. It was to die for, even though I used frozen waffles, ha! The sauce is great on ice cream, pancakes, waffles, & would be great drizzled over a warm brownie or piece of cake.

pinch tips: Perfect Bacon Every Time




Makes about 3 cups of sauce


1 1/4 c
chopped pecans
7 Tbsp
butter, divided
1 1/2 c
brown sugar
3 Tbsp
3/4 c
light corn syrup
2/3 c
evaporated milk

Directions Step-By-Step

Put 3 tablespoons of the butter in a small sauce pan or saute pan, and add nuts. Heat on medium, stirring constantly until pecans are toasted. Remove from heat and set aside. You can also do this step in the microwave by heating on high for 8-10 min., stirring twice. I prefer the stove-top method, however.
In a microwavable bowl, place the remaining butter and heat until melted. Whisk in the brown sugar, flour and light corn syrup and stir until blended.
Microwave on high for 6-8 minutes, stirring twice, until the sugar is dissolved.
Add the evaporated milk and pecans and stir well.
Keep unused sauce in a jar in the refrigerator, and microwave for 20-30 seconds when you want to use as a topping for ice cream, etc. It will last around 3 weeks in the fridge. Enjoy!