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Sauce: Praline Sauce

Source of Recipe


Food & Wine, December 2000






List of Ingredients



• 2 cups pecans
  
• 1-1/2 cups sugar
  
• 1 cup water
  
• 1 cup heavy cream
  
• 1/4 cup bourbon
  






Instructions



1. Preheat oven to 350º F.
   
   
2. 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.
   
   
3. 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.
   
   Makes 2 cups.
   
   ............................
   
   MAKE AHEAD:
   
   The sauce can be refrigerated for up to 3 days. Bring to room temperature or rewarm gently before serving.