Dessert
Puh-cahn or pee-can? Pray-lean or prah-lean. What most people haven't really noticed is that Southerners have VERY different accents and a lot of us can tell where each other's from just by the sound of our drawls. If you're in New Orleans or N'awlins, you can pretty much tell what street someone grew up on by their accent and word choices. Being from South Georgia, we say puh-cahn and pray-lean. Which the latter will get you into a lot of trouble in Louisiana where they make them, too. And like our barbecue, we're all really snobby about our pralines and about whose is better.
Of course, Georgia is famous for the pecan, that's all I'm saying . . .
Probably why I like a mustard based barbecue, too. But that's for another day :)
Today we're talking praline or pecan sauce. This is good on just about anything. Chicken, pies, ice cream and breads. Even by itself!
Granny Mae Wisdom--The magic of Santa? He's the giant elf who makes all your money vanish out of your wallet.
You can also make it with walnuts or cashews. In that case, use light brown sugar.
Praline/Pecan Sauce
3/4 Cup Chopped Pecans
1/2 Cup Dark Brown Sugar
6 Tablespoons Butter
3 Tablespoons Heavy Cream
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt
1. Melt butter and brown sugar in a saucepan over medium-high heat.
2. Add in salt and heavy whipping cream.
3. Bring to a boil.
4. Reduce heat and simmer until thickened (approximately 5 minutes).
5. Remove from heat.
6. Stir in Vanilla Extract.
7. Let stand 2 to 3 minutes.
8. Add chopped pecans. .
9. Serve and enjoy!
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