Cinnamon Praline Sauce Recipe

Not too long ago, my husband and I were celebrating my birthday at Famous Dave’s restaurant here in Lincoln and we were introduced to the most amazing concoction! Part of their birthday deal there is you receive a free Sundae of your choice… Hot Fudge or Praline. I decided on Praline and it was the most heavenly experience. My husband and I were blown away by this scrumptious sauce. Bite after bite, we tried to deconstruct it to figure out the magic. It wasn’t your typical praline sauce, it had nice hint of cinnamon with a beautiful tang that paired amazingly well with the vanilla ice cream. I decided I needed to come home and figure out how to make this lovely sauce.

It’s really quite simple, It’s basically buttered pecans mixed with a lovely caramel sauce with a surprise addition at the end. Make sure you use quality ingredients like J.R. Watkins Vanilla and Cinnamon to ensure a top quality sauce. I put together a quick video on how to make this amazing Cinnamon Praline Sauce. After the video I have a full recipe that you can print.

It’s really just that easy! We love this sauce on vanilla ice cream, bread pudding, waffles, pancakes… I could go on and on. I’m actually thinking of making up a bunch and bottling it for Holiday gifts this year. Forget cookies, this sauce is the ticket to Holiday bliss!

Cinnamon Praline Sauce Recipe

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Prep time

2 mins

Cook time

20 mins

Total time

22 mins

This sauce is a perfect addition to all kinds of desserts and breakfast items. Make-up a batch and store in the refrigerator for up to 2 weeks.

Author: Heather // WhipperBerry

Recipe type: Dessert

Serves: 15

Ingredients

1 cup butter
1 cup pecans
2 cups brown sugar
1 tsp. cinnamon
¾ cup heavy cream
1 tsp. vanilla
a pinch of salt
1 cup sour cream

Instructions

In a heavy bottomed sauce pan add ½ cup of butter and melt over medium heat.
Add pecans and bring to a simmer. Simmer the pecans in the butter for 3-4 minutes or until the nuts start to brown. Keep a close eye on them, they will burn quickly if left unattended.
Once they are sufficiently browned remove the pan from the heat. Cut butter into pats and add to the buttered pecan mixture to cool it down.
Let mixture cool while making the caramel.
Again, in a heavy bottomed sauce pan over low heat add brown sugar, cinnamon and cream. Stir to combine and slowly raise the heat to medium.
Stir constantly.
Using a candy thermometer, bring mixture up to 230˚ then remove from heat.
Add vanilla, salt, sour cream and buttered pecan mixture and mix well.
Serve warm over vanilla ice cream, bread pudding, waffles, pancakes or other desserts.