Praline Sauce

1. 1

   Preheat the oven to 350.

2. 2

   Spread the pecans on a rimmed baking sheet and bake for 12 minutes, or until browned and fragrant.

3. 3

   Let cool, then coarsely chop the pecans.

4. 4

   In a medium saucepan, combine the sugar and water and cook over moderate heat without stirring, until a deep amber caramel forms, about 20 minutes.

5. 5

   Gradually stir in the heavy cream and continue stirring to dissolve any lumps of caramel, about 2 minutes.

6. 6

   Remove from the heat and stir in the bourbon and the pecans.

7. 7

   Serve the sauce warm or at room temperature.

No additional tips available.