Praline Sauce Recipe Printable

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PRALINE ICE CREAM SAUCE



Praline Ice Cream Sauce image

Make and share this Praline Ice Cream Sauce recipe from Food.com.

Provided by TGirl

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 cup half-and-half
2 tablespoons butter
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecan halves

Steps:

  • Combine all ingredients in sauce pan.
  • Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
  • Cool slightly before serving over vanilla ice cream.
  • NOTE: May refrigerate for several days in covered container.
  • To reheat, add small amount of cream, then heat on stovetop until smooth.

VISKO'S PRALINE SAUCE



Visko's Praline Sauce image

This heavenly sauce is served over vanilla ice cream at Visko's Restaurant, just south of New Orleans in Gretna. It's dangerously addictive. The recipe is supposed to enough for eight servings---I've seen 4 people make it disappear with no trouble at all. Prep time does not include cooling time.

Provided by Chef Kate

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 lb butter
1 cup dark brown sugar
1/4 cup Dark Karo syrup (corn)
1/2 cup water
2 tablespoons dark rum
1 teaspoon maple extract
1 cup pecans, chopped

Steps:

  • Melt the butter in a heavy saucepan.
  • Stir in the brown sugar.
  • Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
  • Continue boiling for a minute, stirring constantly.
  • Remove the pan from the heat and allow the mixture to cool slightly.
  • Stir in the rum, maple extract and pecans.
  • The sauce will thicken as it cools.
  • Serve slightly warm over good quality vanilla ice cream.
  • Should there be any left over, store it covered in the fridge.

PORK CHOPS WITH PRALINE SAUCE



Pork Chops with Praline Sauce image

A little twist on good ol' fashioned pork chops.

Provided by pseudoman420

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 30m

Yield 4

Number Of Ingredients 6

4 pork chops
1 tablespoon butter
½ cup brown sugar
¾ cup evaporated milk
¼ cup light corn syrup
¼ cup chopped pecans

Steps:

  • In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 48.4 g, Cholesterol 86.3 mg, Fat 16.8 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 6.3 g, Sodium 131.6 mg, Sugar 37.2 g

MAPLE-PRALINE SAUCE



Maple-Praline Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 7

1/2 cup grade B maple syrup
1/4 cup firmly packed dark-brown sugar
Pinch of salt
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
1/2 cup pecans, toasted and coarsely chopped

Steps:

  • In a large skillet, combine maple syrup, sugar, salt, and cream. Cook over medium heat, stirring, until sugar is dissolved.
  • Raise heat to medium-high, and let cook until thick enough to coat the back of a wooden spoon.
  • Remove from heat, and stir in the vanilla, butter, and pecans.
  • Let cool to room temperature before serving. Sauce keeps, covered, in the refrigerator for up to 1 week.

PECAN-PRALINE SAUCE



Pecan-Praline Sauce image

Categories     Sauce     Pecan     Summer     Winter     Boil

Yield makes 2 cups (500 ml)

Number Of Ingredients 9

4 tablespoons (60 g) butter, salted or unsalted, cut into pieces
3/4 cup (150 g) sugar
2 tablespoons light corn syrup
1/2 cup (125 ml) water
1/4 cup (60 ml) heavy cream
1 1/4 cups (125 g) pecans, toasted (page 13) and coarsely chopped
1/8 teaspoon coarse salt
3 tablespoons (45 ml) whiskey
1/2 teaspoon vanilla extract

Steps:

  • In a medium, heavy-duty saucepan, melt the butter. Stir in the sugar and corn syrup and cook, stirring regularly, until the mixture becomes deep amber, the color of coffee with a touch of cream.
  • Remove from the heat and whisk in the water. Since the mixture can splatter, you may wish to wear an oven mitt. (The sugar might seize when you add the water, but it will smooth out as you stir it.) Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.
  • Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla. Serve warm.
  • Variation
  • To make Pecan, Cranberry, and Praline Sauce, substitute 1/4 cup (30 g) of chopped dried cranberries for 1/4 cup (30 g) of the pecans.
  • Storage
  • This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

BREAD PUDDING WITH PRALINE SAUCE



Bread Pudding with Praline Sauce image

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Provided by Leah Little

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h25m

Yield 16

Number Of Ingredients 13

¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
  • Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
  • Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
  • Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g

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