Praline Sauce

8 servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
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Praline Sauce
Great ice cream topping made a little healthier - this praline sauce brings the rich taste of brown sugar and toasted pecans together with a lighter touch, perfect for drizzling over vanilla ice cream or bread pudding.

Ingredients

8 servings
  • 1/4 cup packed dark brown sugar
  • 1 tbsp cornstarch
  • 1 cup skim milk
  • 1 tsp low calorie margarine
  • 1 tsp vanilla
  • 3 tbsp chopped pecans, toasted

Step-by-Step Instructions

  1. Combine sugar, cornstarch and milk in a saucepan. Cook over medium heat stirring constantly until mixture thickens and comes to a boil. Cook an additional 2 minutes, stirring constantly.
  2. Add margarine, vanilla and pecans. Stir until margarine melts. Serve warm.

Common Problems and Solutions

Q: Why is my sauce lumpy?

A: Make sure to fully dissolve the cornstarch in the milk before heating, and stir constantly while cooking to prevent lumps from forming.

Q: Can I make this ahead of time?

A: Yes, store in the refrigerator for up to a week. Reheat gently on the stovetop or in the microwave, stirring frequently.

Tips and Techniques

Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant - this brings out their natural oils and intensifies the praline flavor.

Ingredient Substitutions

  • skim milk: whole milk or half-and-half
  • low calorie margarine: butter
  • pecans: walnuts

Equipment Needed

  • Medium saucepan
  • Whisk or wooden spoon

Historical Context

Pralines are a Louisiana candy tradition brought by French settlers and adapted with local pecans and sugar cane. This sauce captures that classic praline flavor in a pourable form.