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Maple-Praline Sauce

  • Yield: Makes about 1 cup
Maple-Praline Sauce

Source: The Martha Stewart Show, April 2006

Ingredients

  • 1/2 cup grade B maple syrup
  • 1/4 cup firmly packed dark-brown sugar
  • Pinch of salt
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • 1/2 cup pecans, toasted and coarsely chopped

Directions

  1. In a large skillet, combine maple syrup, sugar, salt, and cream. Cook over medium heat, stirring, until sugar is dissolved.

  2. Raise heat to medium-high, and let cook until thick enough to coat the back of a wooden spoon.

  3. Remove from heat, and stir in the vanilla, butter, and pecans.

  4. Let cool to room temperature before serving. Sauce keeps, covered, in the refrigerator for up to 1 week.

Cook's Note

Sauce keeps, covered, in the refrigerator for up to 1 week.

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