Pralinesauce Recipes

VISKO'S PRALINE SAUCE

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.

PRALINES II

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

PRALINE SAUCE

Steps:

• Melt butter over medium heat in a small pan.
• Stir in brown sugar and cream.
• cook and stir until it reaches a full boil.
• Reduce heat and boil gently for three minutes stirring occasionally.
• Stir in vanilla and cool.

MAPLE-PRALINE SAUCE

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

Steps:

• In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.

PECAN-PRALINE SAUCE

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.