I don’t know another way to put it. This praline sauce is just magical. Buttery, sweet, ooey, gooey, all of that. You can
eat it by the spoonful, put it on baked goods, ice cream, pancakes, swirl a bit into your oatmeal. You could even have a warm pot or jar of it on hand to top waffles or pancakes as part of your next brunch setup. Your friends will love you for it. The possibilities are pretty much endless, in my humble opinion. Just don’t get too carried away because this is obviously not the healthiest thing ever. I mean, the pecans are good for you but the rest is pure indulgence. 🙂 As the title indicates, this is a essentially a liquid praline. You may have seen this as part of my sweet potato praline bread pudding or praline brie dip but because this sauce is so versatile and addictive, it deserves its own post. Slightly tweaked versions of praline sauce also made appearances in my banana nut praline pancakes, birthday cake, and pumpkin cupcakes. By the way, did I mention that it is also beyond easy to make? You can whip this up in under 15 minutes and with just four very common ingredients: brown sugar, heavy cream, butter, and pecans.
I’ll say it again: this is not a diet-friendly recipe! It clearly isn’t sugar-free, dairy-free or anything like that. But it’s just so. dang. good. y’all! I am always on the lookout for ways to put a twist on existing foods so you’ll likely see this sauce in another recipe here one of these days. Please be sure to let me know if you come up with a modification or a new way to use it. Sharing is caring, right?
I’m excited to start my weekend [today!] and daydreaming about slathering a batch of this praline sauce all over some goodies for Easter brunch on Sunday. I hope your weekend is supremely enjoyable. Thanks for reading!