Pecan Praline Sauce
Yields: 3½ Cups
  • 2 cups firmly packed dark brown sugar
  • 1⅓ cups dark corn syrup
  • ⅔ cup heavy whipping cream
  • ½ cup unsalted butter, cubed
  • ½ teaspoon kosher salt
  • 1⅓ cups chopped toasted pecans
  • ½ teaspoon vanilla extract
  1. In a medium saucepan, bring brown sugar, corn syrup, cream, butter, and salt to a boil over medium-high heat; cook for 2 minutes. Remove from heat; stir in pecans and vanilla. Let cool for 20 minutes. Divide mixture among 4 (8-ounce) Mason jars. Store in refrigerator for up to 1 week.
Note: Let gift recipients know to refrigerate jars until ready to use. Microwave in 10-second intervals to reheat.
Recipe by Louisiana Cookin at