Pecan Praline Sauce this homemade rich and buttery praline sauce only takes 10 minutes to make and is filled with roasted pecans and a decadent caramel flavor!
Looking for the perfect DIY Christmas gift, ice cream or pound cake topper? This Pecan Praline Sauce recipe is exactly what you need!
It’s loaded with roasted Fisher Pecan Halves and caramel-y goodness, but only takes about 10 minutes to make. Exciting right??
You can whip it up fresh and serve it warm on top of cake, ice cream or even eat it straight with a spoon.
Or you can wrap it up in mason jars, tie it with a big red bow and give it out to your friends and family as a Christmas treat.
I have been making this particular recipe for Pecan Praline Sauce for years now to impress guests.
It’s so easy to make – and so quick – that I usually make it while my dinner guests are visiting after the main meal is served.
I pre-roast my pecans so they are ready to go and then the sauce part is ready – from scratch – in just 5 minutes.
My favorite way to serve it is over ice cream or pound cake. Store-bought or homemade, no one cares once it’s topped with this decadent sauce!
I am really excited to be partnering again this year with my favorite Christmas.
Fisher nuts are always fresh right out of their shells, have no preservatives and are non-GMO Project Verified.
Plus, the super handy stand-up bag is also resealable and keeps your nuts fresh for longer. That way, you can use them all throughout the holiday season!
Walnuts and pecans are both perfect additions to any holiday dish or dessert. They help bring new flavor and texture!
If you are wanting to give this Pecan Praline Sauce as a gift to friends and family, store it in an airtight container with a tight fitting lid in the refrigerator.
One batch will be enough to make two jars for gifts. I like to add a little ribbon or cloth to decorate the jars.
Then to reheat the pecan praline sauce, you can either microwave it or heat it on the stovetop before using.
If it becomes a little too thick, you can always add a splash more milk if needed.
You can also use walnuts or any other nuts instead of pecans, but the pecans pair perfectly with the caramel sauce.
Roast them for a few minutes in the oven for optimal flavor.
This Pecan Praline Sauce is a winner on all fronts. Easy to make and absolutely divine!Serve it warm over ice cream, pancakes, cakes or even bread pudding.
Or like me, you can even just eat it straight out of the jar with a spoon!
Pecan Praline Sauce
Ingredients
- 1 cup Fisher Pecan Halves
- 1 ¼ cups light brown sugar
- ¾ cup evaporated milk
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
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Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Arrange pecans in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring halfway, about 8 minutes. Remove from oven and set aside.
- In a small saucepan over low heat, combine the brown sugar, evaporated milk, butter and corn syrup.
- Bring to a simmer, whisking constantly and simmer for 3 minutes, until it thickens slightly and coats the back of a spoon.
- Stir in the vanilla extract, salt and toasted pecans. The sauce will thicken more as it cools.
- Serve praline sauce warm over ice cream, pancakes, cakes or bread pudding!
- Refrigerate any leftover pecan praline sauce and heat it in the microwave or on the stovetop before using.
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Made this with walnuts and it was delicious!
I see that this recipe was posted in 2018; so I don’t know if you are monitoring your inbox? If so, I do have a question. I made this the night before last and the taste is amazing!!!!f I put it in a mason jar and refrigerated it until I can make a pound cake to take to the ladies in my church office. I notice that it is no longer a sauce; but thick–not liquidly at all. I don’t want to take away from the taste, etc., but wondered if I added more evaporated milk (to thin it out a bit); and some Vanilla Extract–would that work or would I need to add something additionally to it> Thank you
Yes, you can add extra evaporated milk, but just microwaving it should loosen it up again! It’s the butter that makes it thicken up, so once warmed, it will be great again!
The taste was amazing but mine didn’t thicken up a lot while whisking and I followed the exact recipe. It did thicken some after cooling
LOVE CARAMEL AND. PECANS,
I made this recipe and used it as a cake filling – it came out SO delicious! I did make several changes:
– Made HALF of a recipe’s worth.
– Added:
– 3 tablespoons Bourbon
– 20 grams Guittard French Vanilla Semi-Sweet Chocolate Wafers
– 1/2 teaspoon King Arthur Flour Espresso Powder ☕️
– Used:
– Indonesian Vanilla Extract
– India Tree Dark Muscovado Sugar
– Sweetened Condensed Milk + splash of Water instead of Evaporated Milk.
Looks delicious! How long should I store this in the refrigerator before having to discard due to the evaporated milk if we don’t finish it all? Thanks.
If I use walnuts ,do I roast them also.and what would happen if I used regular butter ? Thanks
I use salted butter whenever unsalted is specified.
The only difference would be a little more salt,
which I think would be OK unless someone’s diet
restricts salt. Salted caramel is very tasty!
Would I roast walnuts if I’m using instead of pecans , and what would happen if I used regular butter and not unsalted! Thanks!
what a wonderful scratch sauce to have on hand for a lot of toppings like ice cream and cake as you suggest but also waffles, thank you for this fun topping recipe
Please tell me what I did wrong. I followed the recipe But my sauce came out gritty
You might have had the temperature too high or didn’t allow sugar to melt into the butter before adding the rest of the ingredients.
Looks delicious and so easy to make! !
What would you suggest for evaporated milk replacement?
This sauce looks seriously indulgent! I can’t wait to try it over some ice cream!
Oh my, this pecan praline sauce is incredible!! I can’t wait to try it!
Hi Jessica
Thank you so much for this recipe. This sauce is so good when I make it everyone loves it and it doesn’t last very long. I have a question. It says 12 servings but how much is one serving in tbs or however you figured it out?
Hey Chantal! This recipe yields approximately 2 cups of sauce, so about 32 total tablespoons. If we divide that by 12 servings, it’s a little under 3 tablespoons per serving. Hope this helps! 🙂
Thanks so much for your reply Jessica.
This sauce is glamorous! This would be perfect for my cheesecake recipe!
I just made this yummy sauce to serve warmed over our pumpkin pie. Soooo good ! Thank you for the recipe !
I love quick and easy recipes like this! Adding to my list of must makes, love it!