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July 05, 2005
Praline Sauce
Ingredients:
2 cups pecans (7 ounces)
1 ½ cups sugar
1 cup water
1 cup heavy cream
¼ cup bourbon
Directions:
1. Preheat the oven to 350 degrees. Spread the pecans on a rimmed baking sheet and bake for 12 minutes, or until browned and fragrant. Let cool, then coarsely chop the pecans.
2. 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. Gradually stir in the heavy cream and continue stirring to dissolve any lumps of caramel, about 2 minutes. Remove from the heat and stir in the bourbon and the pecans. Serve the sauce warm or at room temperature.
(This recipe makes 2 cups, and can be refrigerated for up to 3 days.)
Posted by Kelli Little at July 5, 2005 10:35 AM