This recipe for pecan-praline is courtesy of chef Paul Bergeron.

  • Yield: Makes enough topping for two 9-inch pies

Source: The Martha Stewart Show, November Fall 2007


  • Vegetable oil, for baking sheet
  • 1 cup sugar
  • 1 cup whole pecans, lightly toasted


  1. Lightly coat a baking sheet with vegetable oil; set aside.

  2. Mix together sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely.

  3. When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.


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