Pra­line Sauce

MAKES 3 CUPS • To­tal: 20 min.

SAVEUR - - Contents -

This vari­a­tion on the pra­line recipe above (no candy ther­mome­ter re­quired) can be used to top ev­ery­thing from cheese­cake to pan­cakes.

In a heavy-bot­tomed pot over medi­umhigh heat, add 2 cups sugar and 1 cup wa­ter. Stir to dis­solve the sugar, then bring to a boil and cook with­out stir­ring un­til the liq­uid turns am­ber, swirling the pan gen­tly to cook evenly, 10–12 min­utes. Re­move from heat, then im­me­di­ately stir in 1½ cups heavy cream, 2 Tbsp. un­salted but­ter, 1½ cups toasted pecan pieces, ½ tsp. vanilla

ex­tract, and ¼ tsp. kosher salt. The sauce will thicken as it cools. Use im­me­di­ately or trans­fer to an air­tight con­tainer and re­frig­er­ate for up to 2 weeks.

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