Praline Brandy Sauce  Sauces and Marinades  116 reads

Praline Brandy Sauce


1 1/2 cups firmly packed light brown sugar
1/4 cup water
1/4 cup brandy
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
1 1/2 tablespoons dark corn syrup
1/3 teaspoon kosher salt
1 1/2 cups chopped toasted pecans
1 teaspoon vanilla extract

In a large saucepan, whisk together brown sugar, 1/4 cup water, brandy, cream, butter, corn syrup, and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, and simmer until syrupy, about 5 minutes. Remove from heat. Stir in pecans and vanilla. Let cool slightly. Serve warm.


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