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Praline Sauce

  1. 2 cups pecans (7 ounces)
  2. 1 1/2 cups sugar
  3. 1 cup water
  4. 1 cup heavy cream
  5. 1/4 cup bourbon
  1. Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for 12 minutes, or until browned and fragrant. Let cool, then coarsely chop the pecans.
  2. In a medium saucepan, combine the sugar and water and cook over moderate heat without stirring, until a deep amber caramel forms, about 20 minutes. Gradually stir in the heavy cream and continue stirring to dissolve any lumps of caramel, about 2 minutes. Remove from the heat and stir in the bourbon and the pecans. Serve the sauce warm or at room temperature.
Make Ahead The sauce can be refrigerated for up to 3 days. Bring to room temperature or rewarm gently before serving. Serve With Sweet-Potato Pie.