I don’t know another way to put it. This simple southern 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. I’ve even poured praline sauce over baked brie and called it dip. 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 you might guess from the name, praline sauce is basically a liquid praline. I first shared this southern praline sauce in my sweet potato bread pudding recipe but because it’s so versatile and addictive, it deserves its own post. By the way, did I mention that it is also beyond easy to make? You can make praline sauce in under 15 minutes and with just four very common ingredients: brown sugar, heavy cream, butter, and pecans. Intrigued? Let’s get into it, boo.
Tips for Making Praline Sauce
When I said my southern praline sauce was versatile, I didn’t only mean the serving suggestions. You can make a few swaps and tweaks as you create it based on what you’ve got on had.
- For the brown sugar, use either dark or light brown sugar. The former will result in a deeper flavor than the other but both are perfectly delicious.
- As far as butter, unsalted or salted is fine. Really! If you have unsalted butter in your fridge but want more of a salted praline sauce, simply sprinkle in a little sea salt. Easy.
- Pecans options are wide open, too. I’ve made praline sauce using chopped pecans, pecan halves, and pecan pieces before. I like chopped pecans best for bread puddings.
- Heavy cream is the only non-negotiable for me. I don’t recommend using regular milk or even half and half because the texture just won’t be the same.
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!
P.S. more ways to use praline sauce:
Praline sauce is a Southern staple made with just four ingredients in a few steps. You need this easy recipe in your arsenal!
- 1 cup heavy cream
- 1 cup butter
- 1 cup brown sugar
- 1 1/2 - 2 cups pecans
- Melt butter in a small saucepan over medium-low heat.
Add brown sugar and cream and stir well until mixture is uniform. Bring sauce to a boil then reduce heat and simmer for 5 to 10 minutes to allow sauce to thicken.
Remove praline sauce from heat then stir in pecans. Carefully enjoy as it is best served warm!