Pecan Praline Sundae

Andy Anderson !


Raise you have if you love a good ice cream sundae? Chocolate, Fudge, Butterscotch, I love ‘em all. This sundae is a combination of good French vanilla, and a one-of-a-kind praline sauce.

So, you ready… Let’s get into the kitchen.

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10 Min
10 Min
Stove Top


1/2 c
dark brown sugar, packed
6 Tbsp
sweet butter, unsalted
3 Tbsp
heavy cream
1 Tbsp
brandy (optional but nice)
1/8 tsp
salt, kosher variety, coarse grind
1 1/2 tsp
vanilla extract
1 c
fresh pecans 1/2 coarsely chopped, 1/2 halved
good french vanilla ice cream
whipped cream


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2Gather your ingredients.

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3Add the brown sugar, salt cream, butter and brandy (if using) to a saucepan.

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4Set the burner to medium low, and bring the mixture up to a simmer.

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5Chef’s Tip: During the heating process, continue to stir the mixture.

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6Cook until the mixture thickens, about 4 to 6 minutes.

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7Chef’s Note: We are making a sauce, not praline candy. If you overcook the mixture, when it cools it will harden into a thick mass, and I hate it when that happens.

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8Take off the heat, and stir in the vanilla.

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9Add the pecans and allow the sauce to cool down until just slightly warm.

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10Chef’s Note: The sauce, is best when it’s first made, and will turn a bit grainy if it’s reheated. That’s not the worst thing in the world; however, you should make it just before serving.

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12Place about 1/2-inch of the mixture into a Sunday glass.

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13Add a nice scoop of ice cream

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14Cover with a bit more of the sauce.

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15Add another scoop of ice cream.

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16Cover with more sauce.

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17Top with whipped cream, and maybe a cherry. Enjoy.

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18Keep the faith and keep cooking.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American