Praline Sauce Recipes

Steps:

• Melt the butter in a heavy saucepan.
• Stir in the brown sugar.
• Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
• Continue boiling for a minute, stirring constantly.
• Remove the pan from the heat and allow the mixture to cool slightly.
• Stir in the rum, maple extract and pecans.
• The sauce will thicken as it cools.
• Serve slightly warm over good quality vanilla ice cream.
• Should there be any left over, store it covered in the fridge.

Steps:

• In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.

Steps:

• Put pecans and 3 Tablespoons butter in microwave safe dish.
• Cook on high for ten minutes, stirring twice.
• Put rest of butter in separate microwave safe dish.
• Heat until melted.
• Whisk in brown sugar, and flour, and syrup til blended.
• Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture.
• Let stand 2 minutes.
• Pour into hot jars and seal.

Steps:

• In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.

Steps:

• 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.
• Variation
• 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.
• Storage
• 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.