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.


☆☆☆☆☆ 0 votes

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

How to Make Pecan Praline Sundae


  2. Gather your ingredients.
  3. Add the brown sugar, salt cream, butter and brandy (if using) to a saucepan.
  4. Set the burner to medium low, and bring the mixture up to a simmer.
  5. Chef’s Tip: During the heating process, continue to stir the mixture.
  6. Cook until the mixture thickens, about 4 to 6 minutes.
  7. Chef’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.
  8. Take off the heat, and stir in the vanilla.
  9. Add the pecans and allow the sauce to cool down until just slightly warm.
  10. Chef’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.
  12. Place about 1/2-inch of the mixture into a Sunday glass.
  13. Add a nice scoop of ice cream
  14. Cover with a bit more of the sauce.
  15. Add another scoop of ice cream.
  16. Cover with more sauce.
  17. Top with whipped cream, and maybe a cherry. Enjoy.
  18. Keep the faith and keep cooking.

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