Praline carmel sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1½ | cup | Firmly packed brown sugar |
| 2 | tablespoons | Light corn syrup |
| ½ | cup | Whipping cream |
| ¼ | cup | Coarsely chopped pecans |
Directions
Hi all! I make these for Christmas gifts. I use either a mason jar with ribbon tied around it or I put them in unique jars with the instructions on how to serve. Both of these recipes are from Pillsbury Holiday Classics II.
Lisa
In medium saucepan, melt butter. Stir in brown sugar and syrup. Bring to a boil; cook until sugar is dissolved, stirring constantly. Stir in whipping cream and bring to a boil again. Remove from heat. Stir in pecans. Serve warm over ice cream or cake. Store in refrigerator. Makes 2 cups or fills 4 jars. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Robert & Lisa Hookano" <swtnstky@...> on Aug 5, 1997