Praline carmel sauce

Yield: 1 Servings

Measure Ingredient
½ cup Butter
1½ cup Firmly packed brown sugar
2 tablespoons Light corn syrup
½ cup Whipping cream
¼ cup Coarsely chopped pecans

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.


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

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