Easy Homemade Southern Praline Sauce
This post may contain affiliate links if you purchase something through one of the links, it won’t cost you anything extra, but I may receive a small commission. I only link to things that I love and genuinely recommend. Thank you for supporting A Southern Fairytale.
This super simple homemade southern praline sauce is the perfect topping for ice cream, brownies, or simply eaten with a spoon. It also makes a delicious and easy homemade gift! Since this sauce is made in the microwave you will have your homemade gifts done in no time!
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 a cute mason jar.
Add a tag and bow and you have made some sweet little gifts! Consider packaging with a cool ice cream scoop to make it extra special. Put instructions on the back of the tag to keep sauce refrigerated and to reheat slightly in the microwave to pour over ice cream.
YUM! The sauce will last 3 weeks in the refrigerator once opened and a couple of month un-opened! You might also like to make Homemade Irish Cream, Hot Pepper Relish or Caramel Corn
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
- 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.
Add a tag and bow and you have made some sweet little gifts! Consider packaging with a cool ice cream scoop to make it extra special. Put instructions on the back of the tag to keep sauce refrigerated and to reheat slightly in microwave to pour over ice cream. Sauce will last 3 weeks in the refrigerator once opened and a couple of month un-opened!
Hi, I’m Cindy from Skip to my Lou! Please come to visit me for crafty tutorials, handmade gift ideas, teacher appreciation ideas, sewing patterns, and recipes!
Let’s Be Social! Follow me on Pinterest, Instagram, Facebook, and Twitter for an even deeper glimpse into our lives, and make sure you subscribe to my newsletter for yummy recipes right in your inbox and exclusive content you won’t see on my site!
MMM MMM This looks so yummy bet it is good on everythiing i mean other things lol I do not cook/bake as much in the summer. These cooler mornings have me starting my search for new goodies to make, apples on on the list and looks like ice cream is too now. I love the fall and all it brings with it.
Love the Praline Sauce. Where did you find those cute jars to put it in?
Thanks for all the posts…..love it all!!!!!!
I found the jars online at The Container Store.
Beautiful looking sauce and I love that there are chunks of pralines in it.
Looks so tasty! I’ll have to bookmark this for warmer weather!
Found through pinterest, I’m very excited to try it!! Thanks!
can you use maple syrup instead of corn syrup?
Pam if you decide to try the maple syrup let us know how it turns out.
I made this tonight and it is was absolutely DELICIOUS! Thank you for sharing your recipe!
omgosh! This is an answer to my prayers! We love us some pralines and cream ice cream (gotta love the Blue Bell!) but, we can’t always get it here. This would probably beat that in taste AND we could have it whenever we get that hankerin’ for some ice cream! Gonna try this tonight!
Where DID you find those jars? I love fancy canning jars!
Is there anyway you could can it?
I am also interested to know if this recipe can be canned as well? Thoughts/suggestions?
I found this on Pinterest in the Brown Eyed Baker’s board. Gotta try it! This would make a perfect gift for my Dad at Christmas.
thankx alot 🙂
May sound like a silly question but…do you need to refrigerate unopened jars?
Recipe sounds yummy!
someone said they were eating this with a spoon right out of the fridge. so guess you can.
Pinned this for gift making this year! Yummy. It looks divine.
I too am really curious to know if you canning this is possible. Would love to send some to my sister. Thanks!
i was curious what size your jars are and how many jars you got out of one batch can’t wait to do this
I just made 3 batches of this sauce. I used the 12 oz. mason jars and got 2 jars out of each batch.
Heck forget pouring on anything, just give me a spoon!!
Yes ma’am I will be making this! Yummmmmy!!! My hubs is gonna a happy man.
I don’t know if my microwave is higher powered than the one Cindy used, but if I cooked as long as time directed, I would have burned all of it. I actually cooked on half power. Just keep an eye on it. It is definitely worth it, though!
Believe it or not… I don’t have a microwave. How long/what heat would I cook the nuts/butter if I used stove top method? Any idea?
I didn’t see a response-might have missed it- but can you can these?
Leisa, I sent your question to the recipe author 😉
Any update on whether this can be canned or not? Just was wondering as I was hoping to make some of this as Christmas gifts this year. Thanks! =)
Anyone ever find out if it can be canned?
I think the general rule I have found is that home canning of items that have dairy is not suggested. I guess it spoils easily.
Love this! I have made it twice as gifts. I do a double batch and I fill 8 half-pint jars. Everyone loves it, and Illove how easy it is to make! This last time I added a little cinnamon.
Oh my goodness gracious was this ever good! I made this for Christmas gifts for my parents and brother and they were in love! You should be selling this stuff! So so good! Thank you!
This looks delish lookinfg to adapt recipe for ice pops. With a bit of tweaking I think this will work.
Can you make this on the stove as I don’t use or have a microwave.
Made this to give away in my Christmas baskets and it is amazing. I gave some to a friend and she called me to tell me she was eating it cold right out of the fridge so it must have been good. Thanks for sharing.
Pinned this a while back and just made this weekend on the stovetop sans flour. It never made it into the jars because my children and I kept dipping our spoons in and finding anything and everything to dip in this delectable concoction! The next time will take all my will power to actually get it into the jars to give away! Thanks for the fabulous recipe!
Ok this looks delicious!! pinning so that I can try this myself, thanks for the recipe!! xo, Jess @ http://www.dreamingofleaving.com
I can’t believe I’m just finding this today! I love praline and so many recipes use caramel candies – that’s not right! 🙂 Thanks for posting and I need to bookmark this so when Christmas comes I’ll be able to find it. I’m thinking of serving it over New York Cheesecake. Yum!
I have found a a ‘Praline’ in a bottle at the local liquor store… it is called “Praline”( and I love the bottle it comes in) I used 2T of it in my batch and it was AWESOME, for the adults only, but my was it good!!!!!!!!
OOO that sounds yummy! I’ll have to check our liquor store! Thanks for sharing! 🙂
I’m going to put it on baked Brie……..maybe it will be great, worth a try.
Can I make this gluten free by substituting something for the flour?
I asked some GF friends and they said you can substitute Rice Flour or Sorghum Flour.
Thanks for your response. I actually substituted with corn starch because I didn’t have the other flours. It was amazing and everyone loved it!!!!
I’m so happy to hear that! Thank you so much for sharing! I’ll edit the recipe to add that tip. Was it a 1:1 sub?
I’m one of those people that doesn’t measure things that aren’t baked. I figured the flour was just for thickening so I used the cornstarch equally but then added a little more. I believe it could handle 3-4 TBL of corn starch. This would also be great on waffles!!
hello, can i use condense milk in place of evaporated milk?
Once you put the sauce in a jar, do you place in a water bath to seal? If so, for how long?
Hi Rachel, everything looks delicious, beautiful and a great blog. Many thanks for your ideas and recipes..
On the evaporated milk is that straight or after it is mixed with water?
Hi Ramona, you just shake the can before opening and then pour it straight from the can! Have a delicious week! Rachel
Just want to let you all know that I have been using this recipe for several yrs now. I love it! My grandchildren love it! And it lasts several months in the fridge opened. (For in between visits)
YAY! This makes me so happy! Thank you so much for taking the time to come and comment and let me know! Hope you have a delicious week! — Rachel
I made this tonight and i can’t wait to put some over my ny cheesecake! It is delicious! It made 5 small mason jars.
YAY! That makes me so happy! Enjoy and have a delicious week!
It’s not just for ice cream…slap a 8 oz block of cream cheese on a plate with a lip and pour this over. Watch the guests cluster like fruit flies.
That’s a great idea, Belle! Can’t wait to give that a whirl next time we have a party! Thanks for the tip. Have a delicious week 🙂
Can this recipe be canned in a water bath or pressure cooked to make ahead of the holiday rush?
I’m not sure, as I’ve never pressure cooked. I do believe water bath would work.