Pecan Praline Sauce

Pecan Praline Sauce

Unleash a symphony of sweet and sticky bliss with this Pecan Praline Sauce! Imagine:

  • Golden, shimmering waves dance in your pan, promising caramelized bliss.
  • Nutty whispers of toasted pecans, their aroma filling the air with irresistible temptation.
  • Each drizzle is a revelation: rich, gooey sauce coating everything it touches in a luscious embrace.


This sauce is more than just a topping; it’s a flavor fiesta:

  • Transform pancakes, waffles, and ice cream, elevating them to dessert royalty.
  • Drizzle over cheesecake, its creamy coolness playing counterpoint to the caramel fire.
  • Dip apple slices or pretzels, making each bite a delightful dance of sweet and salty.
  • Use it as a glaze for ham or chicken, adding a touch of Southern decadence.


The magic lies in the simplicity:

  • Light corn syrup and brown sugar tango in the heat, their golden duet caramelizing perfectly.
  • A splash of PET Evaporated Milk adds a velvety depth, rounding out the sweetness.
  • Chopped pecans, toasted to a golden glow, release their nutty symphony with every stir.


In just minutes, you can create a sauce that:

  • Turns any dessert into a masterpiece.
  • Impresses your guests with its effortless sophistication.
  • It reminds you that homemade magic can be born from simple ingredients.


So grab your pan and whisk, and get ready to conduct the Pecan Praline Symphony! Your taste buds (and everyone around you) will thank you.

Bonus tip: Add a pinch of cayenne pepper for a touch of heat, or stir in a splash of bourbon for a deeper, boozy note.

Let the Pecan Praline Sauce guide you on a culinary adventure, one irresistible drizzle at a time!

Pecan Praline Sauce

Pecan Praline Sauce
A vintage handwritten recipe card for Pecan Praline Sauce made with corn syrup, brown sugar, oleo, Pet milk, and chopped pecans. Use on top of a pound cake or on vanilla ice cream!
Print Recipe


  • 3/4 cup light corn syrup
  • 1 1/2 cups brown sugar, lightly packed
  • 1/2 stick oleo
  • 5.3 ounce can PET Milk
  • 1 cup chopped pecans


  • Combine corn syrup, brown sugar and oleo in a sauce pan and heat to boiling.
  • Remove from heat and let cool.
  • When lukewarm, add Pet milk and pecans.
  • Blend well.
  • Store in a covered container in the refrigerator.

Kitchen Helper 2

large saucepan
Medium Sauce Pan
Print Recipe Pin Recipe
Course Condiment
Cuisine American
Keyword New Orleans, Pecans, Pralines, Sauce


Makes 2 1/2 cups of sauce. 

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