Food recipes
Pecan-Praline Sauce
Pecan-Praline Sauce Ingredients: butter, salted sugars, granulated syrups, corn, light water, bottled, generic cream, fluid, heavy whipping nuts, pecans salt, table alcoholic beverage, distilled, whiskey, 86 proof van...
Pecan-Praline Sauce
Ingredients:
butter, salted
sugars, granulated
syrups, corn, light
water, bottled, generic
cream, fluid, heavy whipping
nuts, pecans
salt, table
alcoholic beverage, distilled, whiskey, 86 proof
vanilla extract
Directions:
In a medium, heavy-duty saucepan, melt the butter.
Stir in the sugar and corn syrup and cook, stirring regularly, until the mixture becomes deep amber, the color of coffee with a touch of cream.
Remove from the heat and whisk in the water.
Since the mixture can splatter, you may wish to wear an oven mitt.
(The sugar might seize when you add the water, but it will smooth out as you stir it.)
Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.
Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla.
Serve warm.
To make Pecan, Cranberry, and Praline Sauce, substitute 1/4 cup (30 g) of chopped dried cranberries for 1/4 cup (30 g) of the pecans.
This sauce can be stored in the refrigerator for up to 2 weeks.
Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Ingredients:
butter, salted
sugars, granulated
syrups, corn, light
water, bottled, generic
cream, fluid, heavy whipping
nuts, pecans
salt, table
alcoholic beverage, distilled, whiskey, 86 proof
vanilla extract
Directions:
In a medium, heavy-duty saucepan, melt the butter.
Stir in the sugar and corn syrup and cook, stirring regularly, until the mixture becomes deep amber, the color of coffee with a touch of cream.
Remove from the heat and whisk in the water.
Since the mixture can splatter, you may wish to wear an oven mitt.
(The sugar might seize when you add the water, but it will smooth out as you stir it.)
Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.
Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla.
Serve warm.
To make Pecan, Cranberry, and Praline Sauce, substitute 1/4 cup (30 g) of chopped dried cranberries for 1/4 cup (30 g) of the pecans.
This sauce can be stored in the refrigerator for up to 2 weeks.
Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.