Pecan Praline Topping

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  • Servings: Makes 3 cups

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  • 1 1/2 sticks unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 2 cups pecans (8 ounces)

How to make this recipe

  1. Preheat the oven to 350°. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.

  2. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve.

Make Ahead

The topping can be refrigerated for up to 1 week. Rewarm slightly before serving.

Contributed By Published November 2008

458671 recipes/pecan-praline-topping 2013-12-06T23:41:15+00:00 Katherine Beto fall|christmas|halloween|thanksgiving|desserts|sauces-and-condiments|12|make-ahead november-2008,Katherine Beto,Braeburn,pecan prailine,dessert recipe,pies and tarts recipes,pecan-praline-topping 458671

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