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  • Jaine Chung

    Praline Pecan Sauce...over ice cream, over a brownie, over the moon! ! Southern Praline Sauce: 1 1/4 cups chopped pecans, 7 Tablespoons butter (divided), 1 1/2 cups brown sugar, 3 Tablespoons flour, 3/4 cup light corn syrup, 2/3 cup evaporated milk. Makes 3 cups of sauce. •Place chopped pecans in a microwave dish with 3 Tablespoons butter. Cook for 8 – 10 minutes, stirring twice. Watch the pecans closely to not burn them. •In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted. Whisk in brown sugar, flour, and light corn syrup until blended. Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved. Add in 2/3 cup evaporated milk and the pecans, stir well. •Pour into jars. Write instructions on the back of the tag to keep sauce refrigerated and to reheat slightly in microwave to pour over ice cream. YUM! Refrigerate sauce. Sauce will last 3 weeks in the refrigerator once opened and a couple of months un-opened!

  • Elaine Ocker

    Pecan praline ice cream sauce

  • Nancy Edwards

    Also a great gift idea. Praline Ice Cream Sauce = 1 1/4 cups chopped pecans, 7 Tablespoons butter (divided), 1 1/2 cups brown sugar, 3 Tablespoons flour, 3/4 cup light corn syrup, 2/3 cup evaporated milk. Place chopped pecans in a microwave dish with 3 Tablespoons butter. Cook for 8-10 minutes, stirring twice. Watch the pecans closely so they don't burn. Makes 3 cups of sauce.

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