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Wednesday, November 03, 2010

Pecan Praline Topping

  • 1 1/2 stick(s) unsalted butter

  • 3/4 cup(s) dark brown sugar

  • 1/2 cup(s) heavy cream

  • 1/4 teaspoon(s) salt

  • 2 cup(s) (8 ounces) pecans


  1. Preheat the oven to 350°F. 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.

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