French Quarter Praline Dip
Published by St. Martins Griffin
Warm French Quarter Praline Dip makes an irresistible dessert sauce. Ladle the wonderful sauce over Praline-Pecan Bread Pudding or over bowls of ice cream, cake, bread pudding, or cobbler. Suggestions for serving:
Pound cake cubes, bananas, shortbread cookies, doughnut holes, beignets.
Cut bananas for dipping just before serving. To prevent the bananas from darkening, quickly toss them in lemon juice, then drain and serve.
Cooking Methodslow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturerich, sweet
Type of Dishdessert sauce, sauces
- Nonstick cooking spray
- 1 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark corn syrup
- 1/4 cup light corn syrup
- 1/3 cup chopped pecans, toasted
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
Spray a small slow cooker with nonstick spray.
Combine all the ingredients, except the vanilla, in the slow cooker. Cover the slow cooker and cook on high for 1 1/2 to 2 1/2 hours, or until a thermometer inserted into the mixture reads 220°F.
Stir in the vanilla. Whisk until smooth. Unplug the slow cooker and let stand, covered, for 1 hour. Stir before serving.
2015 Roxanne Wyss & Kathy Moore