Praline sauce is a southern staple to keep on hand for all kinds of dessert recipes. Make this easy version with just four ingredients in no time.
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 or ice cream. 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. My favorite party trick is pouring praline sauce over baked brie and calling 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. 🙂
If you like praline flavors, try these recipes, too.
- Apple Praline Biscuit Casserole
- Sweet Potato Bread Pudding with Praline Sauce
- Texas Pecan Praline Pound Cake
As you might guess from the name, praline sauce is basically a liquid praline. I first shared this praline sauce recipe in my sweet potato praline 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 it in under 15 minutes and with just four very common ingredients: brown sugar, heavy cream, butter, and pecans. Intrigued? Here are a few handy tips to make ensure you have success with the recipe.
Tips for Making this Recipe
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 hand.
- What kind of brown sugar is best for praline sauce? Use either dark or light brown sugar. The former will result in a deeper flavor than the other but both are perfectly delicious.
- Can I use salted butter in this recipe? Either 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. I typically go with unsalted because it allows for the best control of flavor and sodium content.
- Chopped or whole pecans for pralines? Pecan 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.
- Will half and half work in this recipe? 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. They will work in a pinch but heavy cream is strongly preferred.
- How to serve praline sauce? This is the fun part. Praline sauce works over pound cakes, as a topping for a waffle bar, and it's an excellent ice cream topping. This bread pudding is probably my most popular use for praline sauce.
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. And sharing is caring so be sure to pin this liquid praline recipe on Pinterest. Thanks for reading!
How to Make Praline Sauce at Home
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 ½ - 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!
Refrigerate unused praline sauce in a sealed container. Keeps for up to three weeks. Reheat before serving.