Maple Praline Pecan Sauce: ultimate New England praline sauce magically transforms a plain-jane dessert into a masterpiece. Nothing better than real maple syrup, fresh cream and pecans!
So here I sit outside on my patio this breezy September afternoon writing this post, doing what I can to protect myself from the violence above. An army of chattering squirrels is busy plotting in the towering oaks.
From the overlying branch cover, these furry little ninjas have already pelted down more than a few jumbo acorns my way. I finally had to raise the patio umbrella for protection. Outsmarted ’em. (This time.)
So I haven’t posted anything truly decadent on the blog for some time. And I do love decadent. But it’s been summer-time and so we tend to lighten up a little around here. Well now it’s September and fall is well on its way, bringing with it visions of maple, apple and pumpkin delights.
I’ve posted my share of maple syrup recipes over the years here on the blog and I don’t plan on stopping anytime soon. Vanilla Bean Maple Syrup, Maple Pumpkin Pie Baked Oatmeal, Pumpkin Maple Dip and Maple Glazed Ribs just to name a few.
A few years ago a friend and I sneaked away on a girls trips for a few days to Woodstock, Vermont. I love Woodstock and hope you get the opportunity to visit someday, especially in the fall with the spectacular foliage. Woodstock is a quaint New England town complete with a sweet village green and white steeples. (Quintessential New England.)
We dropped by Sugarbush Farm on the outskirts of town and sampled their famous cheeses and various grades of pure maple syrup. By the spoonful! It was at Sugarbush Farm I first learned that the grading system for maple syrup had changed. It used to be grade A, B, C etc. But this Epicurious post explains the new grading changes so well. All maple syrup is now graded A (as in everybody wins!) but with these wordy labels:
- GRADE A: GOLDEN COLOR & DELICATE TASTE
- GRADE A: AMBER COLOR & RICH FLAVOR
- GRADE A: DARK COLOR & ROBUST FLAVOR
- GRADE A: VERY DARK & STRONG FLAVOR
While the maple sap is harvested in the springtime, I find more uses for the syrup in fall and winter baking.
Have you ever tried to walk by one of those praline candy shops? You know what I’m talking about. The overwhelming buttery, caramel-y toasted pecan aroma just spills out warm as you attempt to nonchalantly stroll by. Then you start hearing voices….
“Allie, Allie… come inside and visit. Come sample me.” Ha ha. That’s what I’m hearing anyway.
I must confess, it’s hard for me to resist that kind of sinful temptation. I remember being on a college interior design trip in Charleston years ago, having that very experience. Fresh, warm southern pralines are irresistible and I did succumb that day. (And I’m not sorry a bit.)
Well that’s exactly how I feel about this decadent Maple Praline Pecan Sauce. Warm and gooey, it smells fabulous and buttery rich and tastes heaps better. This sauce takes just a few quick minutes to make on the stove top with clean ingredients: real maple syrup, fresh heavy cream and chopped pecans. Add a teaspoon of vanilla bean paste if you like. Seriously, how can you go wrong with this line-up? (You can’t.)
Boil down the maple syrup and heavy cream for about 15 minutes on the stovetop, stirring every once in a while. Remove from the heat and stir in the pecans. You’re done. Grab your spoon.
It’s the perfect warm topping for ice cream, pound cake or brownies. How ’bout cheesecake? This Pecan Sauce would be excellent drizzled on creme brulee too. Or by the spoonful. (Not that I’d know.) I seriously hope you try this Pecan Sauce. Scout’s honor, you won’t be disappointed.
(The inspiration for this simple recipe comes from Maple Grove Farms in St. Johnsbury, Vermont.)
Maple Praline Pecan Sauce Recipe
Ingredients
- 3/4 cup pure maple syrup
- 1 cup heavy whipping cream
- 1/2 cup chopped pecans
- Optional: 1 teaspoon vanilla bean paste
Instructions
- Combine maple syrup and heavy whipping cream in a medium sized saucepan.
- Bring to a boil over medium heat.
- Boil rapidly for 15 minutes, stirring occasionally.
- Cool slightly, then stir in chopped pecans and vanilla bean paste if desired.
- Serve warm.
- Refrigerate leftovers.
You may also like: Sugared Pecan Pumpkin Ice Cream
Anu - My Ginger Garlic Kitchen says
Hahaha, ” An army of chattering squirrels are very busy in the towering oaks”. I can imagine you sitting outside protected with patio umbrella writing this beautiful post. And from here you look so satisfied to me. 🙂 Maple Praline Pecan Sauce sounds so delicious and looks fantastic, Allie. Loved this magical transformation of ultimate New England praline pecan sauce into a plain-jane dessert into a masterpiece. And as you say what’s better than real maple syrup, fresh cream and pecans? Indeed there is nothing like this divine combo. Have a nice week my dear friend! 🙂
Kellie says
Oh, wow, this looks delicious & I love when food talks to me 😉
Tony Molica says
I’m sitting here at 6:30am reading this and I am already thinkin what can I do to add this sauce to a breakfast??
Allie says
Waffle topping? So naughty.
Liz says
Oh, my gosh, does this look divine! Perfect to pour over all sorts of desserts. Pinning!!!
Marye says
This sauce looks amazing! Pass me a spoon, no ice cream needed!
Suzy | The Mediterranean Dish says
I’d add this sauce to everything! Love it!
Eva says
Cette sauce est vraiment irrésistible et gourmande! J’aimerais tant la goûter. Fait attention avec les écureuils Allie, il semblent dangereux 😉 xx
Kristen Chidsey says
Allie—girl–you knocked this delicious sauce out of the park!
Ashley @ Big Flavors from a Tiny Kitchen says
This looks so sticky, gooey and absolutely scrumptious!! YUM!
Aunt Pinkie says
Boy, does that ever look good! Think it would be sooo yummy over vanilla ice cream!
Allie says
Yes, it was! You would love this pecan sauce Aunt Pinkie. I especially like that it uses the maple syrup – it has a wonderful flavor.
Karla @Small Town Rambler says
YUM!!! I am saving this one for sure, Allie!
Allie says
Sure hope you love it Karla -it’s hard to beat maple syrup!
Cheyanne @ No Spoon Necessary says
LOL! I don’t think I’ve ever heard anyone refer to squirrels as furry little ninjas! That is hilarious, Allie! Hopefully you are safe and sound and they have moved on and found another victim! 😉 I’ve never been to Woodstock before, but if you recommend it then it NEEDS to be on my list of places to visit because I’m sure its totally charming! Anyways, this SAUCE! OMGeeeee! Holy deliciousness! Seriously I NEED about 100 gallons of this decadence in my life! Maple praline pecan?! I have no words other than GIMME! Looks beyond amazing, lady! Cheers and stay safe (you know, away from those pesky squirrels!) xoxo
Allie says
Glad I can tickle your funny bone today Cheyanne, and the squirrels were seriously in cahoots! I was definitely outnumbered and outfoxed…..er… outsquirreled!!! I think 100 gallons might be enough for your purposes my friend. You stay safe too, I know they carry squirrels in N to the C. As a matter of fact, there are pure white ones – I think in Asheville…. or maybe it’s Brevard or Hendersonville. They are actually quite famous there. I saw one when I was on a girls trip last summer.
Barbara T Hudson says
There are “white” squirrels in Tallahassee too. However they are not white albinos. they are actually more or less ecru, a very light tan, with a brown stripe down their back and they do not have pink eyes like an albino would.
Cynthia | What A Girl Eats says
This is seriously the best sounding sauce ever! What WOULDN’T I put it on? I think I could just eat it with a spoon!
Susie Mandel says
Dec-A-DENT!!! Sounds absolutely amazing. Did your taste testers crowd the kitchen to help? 😉
Susie Mandel says
P.S. I didn’t mean those pesky squirrels, either. 🙂
Allie says
The truth is, they did Miss Susie. I was feeling quite claustrophobic too. Not only did they crowd the kitchen, they had suggestions too. The nerve. 🙂
Kathy @ Beyond the Chicken Coop says
It’s hard for me to resist this sauce! Who knew they changed the way to grade maple syrup? I certainly didn’t! Now I am going to have to pay extra close attention. Watch out for those ninjas!!!
Allie says
Ok, many thanks Kathy – you watch out too. Because I’m sure there are furry little ninjas in Oregon too. (It is Oregon, right?)
Carina says
Allie, this looks amazing. Thank you for helping me feel a bit better about summer ending and autumn setting in. There is a bright side and it can be found in the kitchen! There is something so comforting about cozy weather and rich, delicious foods. Love the beautiful pictures! Have a great rest of the week! Xo
Allie says
Dear Carina, I love that you used the word autumn. It’s such a pretty word and conveys the season much more beautifully than “fall”. I drove the kids 15 miles north to school this morning and we saw some changing leaves on the trees as we went….it’s hard for me to give up summer too. It was an excellent summer in many ways and I’m so glad with Jonathan now headed to college. The summer was a nice grand finale of sorts, if not bittersweet. Thanks for the kind words Carina, and hope you have a great week too. XO
Sylvie says
Oh goodness that sounds heavenly!
Summer says
Drooling! Looks so enticing ♥
summerdaisycottage.blogspot.com
Shashi at RunninSrilankan says
Allie, I so love reading about the inspiration behind your dishes! I do love decadent and wish Sugarbush Farm and Maple Grove Farms were close by – cos you bet, I’d be hearing those voices too – and you are not kidding – those voices are hard to ignore! 🙂 By the way, getting back to decadent – this sauce looks so insanely delicious! You think if I subbed the heavy cream for full fat coconut milk it would work too? Guess I will try it and let you know…in another couple of weeks – this week I’m doing the unthinkable – the thing that has had me question my sanity and my sense of logic – this week I’ve been on a sugar fast – crazy huh?! But, I went way, way overboard on my birthday and trying to reset my body – but I so cannot wait to try this – in fact, I think looking forward to making recipes like this is what helps me stay the course for now!
Hope the rest of this week is wonderful for you and your family and your weekend is a pure delight and those ninja squirrels stay away! XOXO
brigitte says
Ce doit être délicieux,gourmand à souhait,merci Allie pour ce délicieux partage,belle journée!
Nina says
This sounds delicious!!
How long can I store this in the fridge? We are having guests over, and I’d like to make this ahead of time. If you have any experience reheating this, was it in the microwave or over the stove?
Thanks!
Allie says
Hi Nina- I’ve served this over ice cream and cheesecake. I think it would be fine stored for a few days in the refrigerator. I warmed it up over very low heat on the stovetop and stirred often. I would think a microwave would be fine too, provided it was on a low setting and stirred often. Hope you and your company enjoy!