Praline Sauce...


    1/2 cup plus 2 TBSP. sugar
    3 TBSP. cold water
    2 cups heavy cream
    1 tsp. vanilla extract
    1 1/2 tsp. cold unsalted butter
    1/2 cup chopped pecans

    In small saucepan combine sugar and water over medium heat. Cook to dissolve the sugar crystals and raise the heat to bring syrup to a boil. Boil 7 minutes without stirring and color will become a medium dark amber shade. Remove from heat and stir in cream. Return to heat and boil 5 minutes. Remove from heat and stir in vanilla, butter, and pecans.

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