Pecan Praline Sauce is so easy and so good. It really does taste like a rich, delicious praline. Serve over pound cake, pumpkin bread, banana bread, or ice cream. I may have drizzled a little over oatmeal.
Pour this lusciousness into a pint or half pint jar, add a ribbon, and you've got a sweet gift to share with someone.
Pecan Praline Sauce Print
Makes 2 and 1/2 cups
2 and 1/4 cups light brown sugar (packed)
1 (12 oz.) can evaporated milk
2 tablespoons unsalted butter
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans (lightly toasted, if desired)
1. In a medium saucepan over medium low heat, combine brown sugar, evaporated milk, butter, and salt.
2. Stir constantly and bring sauce to a simmer/low boil, then cook for about 3 minutes or until sauce is smooth and syrupy.
3. Remove pan from heat, and stir in vanilla and pecans. Serve warm or at room temperature. Refrigerate leftovers- it will keep in the fridge for a couple of weeks. Sauce will be thick when cold. Microwave for a few seconds before using if refrigerated.
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