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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.

Reviews (3)

  • joanneedham 2 Dec, 2007

    I made the praline-pecan topping and it was too coarse. I used my mini cuisinart and pulverized the topping and sprinkled it on the top of my cooled pie. The pulverized mixture was soo much better and did not overpower the pumpkin mixture. The crust was delicate and the design on the pie crust was a work of art. "simply delicious"

  • antoniuk 21 Nov, 2007

    why did some of the sugar crystalize and some stay looking clear???

  • Norm 16 Nov, 2007

    I used to do whole pecans drizzled with maple syrup, but I like this way too.

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