Here’s a rich pecan pie filling / praline sauce you can store in a glass jar. It works as a pecan pie filling, ice-cream topping, pancake syrup, or praline sauce. 🥧🌰
Ingredients
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- ½ cup unsalted butter
- ½ cup heavy cream (or evaporated milk)
- 1 cup chopped pecans (lightly toasted)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp corn syrup (optional, helps prevent crystallization)
Instructions
1. Melt and Combine
- In a saucepan over medium heat, melt the butter.
- Add brown sugar, granulated sugar, cream, and corn syrup.
- Stir continuously until the sugar dissolves.
2. Simmer
- Bring the mixture to a gentle simmer.
- Cook 3–5 minutes, stirring often until slightly thickened.
3. Add Flavor
- Remove from heat.
- Stir in vanilla, salt, and toasted pecans.
4. Jar It
- Pour the hot sauce into a clean glass jar.
- Let it cool slightly, then seal with a lid.
Storage
- Refrigerator: up to 2–3 weeks
- Freezer: up to 3 months
- Sauce thickens when cold; warm gently before using.
How to Use
- Fill a pie crust and bake to make a quick pecan pie
- Pour over vanilla ice cream 🍨
- Drizzle on pancakes, waffles, or French toast
- Swirl into cheesecake or brownies
✅ Tip: If you want a true pecan pie filling texture, whisk 2 beaten eggs into the warm (not hot) mixture before pouring into a pie crust and bake at 175°C / 350°F for 40–50 minutes.
If you’d like, I can also show you:
- A shelf-stable pecan pie filling for long-term canning (safe for pantry storage)
- A thicker Southern praline sauce like New Orleans style 🌰