Pecan-Praline Sauce

1. 1

   In a medium, heavy-duty saucepan, melt the butter.

2. 2

   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.

3. 3

   Remove from the heat and whisk in the water.

4. 4

   Since the mixture can splatter, you may wish to wear an oven mitt.

5. 5

   (The sugar might seize when you add the water, but it will smooth out as you stir it.)

6. 6

   Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.

7. 7

   Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla.

8. 8

   Serve warm.

9. 9

   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.

10. 10

    This sauce can be stored in the refrigerator for up to 2 weeks.

11. 11

    Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.