by kirra » Sun Nov 16, 2008 1:25 pm
Ol' Southern Plantation Praline Sauce
Ingredients:
2 c. cubed, unsalted butter
1-1/2 c. chopped pecans
3 lbs. light brown sugar
1-1/2 c. heavy whipping cream
1/2 t. cinnamon
2-1/2 c. sour cream
1-1/2 t. vanilla extract
Preparation:
Heat 1 c. of butter in a large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan. Add remaining 1 c. butter and mix well. This will cool pecan mixture and stop cooking process. Remove from heat.
Combine brown sugar, whipping cream, and cinnamon in a saucepan and mix well. Cook over low heart until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla; mix well. Remove from heat.
It is very important to follow the directions very carefully. It is absolutely essential to use a candy thermometer. Makes 4 cups.
[b][size=150]Ol' Southern Plantation Praline Sauce[/size]
Ingredients:
[/b]
2 c. cubed, unsalted butter
1-1/2 c. chopped pecans
3 lbs. light brown sugar
1-1/2 c. heavy whipping cream
1/2 t. cinnamon
2-1/2 c. sour cream
1-1/2 t. vanilla extract
[b]
Preparation:[/b]
Heat 1 c. of butter in a large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan. Add remaining 1 c. butter and mix well. This will cool pecan mixture and stop cooking process. Remove from heat.
Combine brown sugar, whipping cream, and cinnamon in a saucepan and mix well. Cook over low heart until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla; mix well. Remove from heat.
It is very important to follow the directions very carefully. It is absolutely essential to use a candy thermometer. Makes 4 cups.