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Pecan Praline Topping

Cheesecakes World
Course Dessert
Cuisine American

Equipment

  • Nonstick pan
  • Baking tray
  • Aluminum foil

Ingredients
  

  • 1 cup sugar
  • 50 g pecan nuts

Instructions
 

  • PREHEAT THE OVEN TO 360 DEGREES FARENHEIGHT
  • PREPARE THE BAKING TRAY WITH ALUMINUM FOIL
  • ROAST THE NUTS
    Place the pecan nuts on the baking tray, and bake in the oven for 5 minutes. Remove them from the oven and allow them to cool. Once cooled, roughly chop the pecan nuts and spread them evenly over the baking tray.
  • MELT THE SUGAR
    In the nonstick pan, melt the sugar over a low heat. Try not to stir the sugar. Just let it melt on its own.
  • CARAMELIZE THE SUGAR
    Keep cooking the sugar until it starts to caramelize and change color. You want to take the sugar to a light whisky color.
  • POUR THE CARAMEL OVER THE PECAN NUTS
    At the point of light whisky color, remove the pan from the heat and pour the caramel over the chopped pecan nuts on the baking tray.
  • LEAVE CARAMEL TO SET
    Place the baking tray in a cool spot and allow the caramel to harden
  • STORE THE PRALINE
    Break the praline up into smaller pieces and store in an airtight container with silica gel sachets

Notes

If you would like to make a pecan praline sauce, it is very easy and the same recipe and method as the praline topping, just with the addition of cream. So basically, roast the pecan nuts and roughly chop them. Then caramelize the sugar until a light whisky color Then, add a cup of cream to the recipe. Allow the sauce to simmer, and stir until smooth. Then add the chopped toasted pecan nuts. I like to add a tablespoon of brandy to my pecan praline sauce. You can too, or simply leave it out.
Keyword caramel praline topping, pecan praline sauce, pecan praline topping for cheesecak, praline topping