PECAN PRALINE TOPPING RECIPES

Steps:

• Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel, and serve.

Steps:

• Coat a baking sheet with cooking spray.
• Combine sugar and water in a small heavy saucepan. Bring to a simmer over low heat, stirring occasionally to dissolve the sugar. Increase heat to medium-high and cook, without stirring, until syrup turns medium amber, 3 to 5 minutes. Immediately remove from heat and stir in pecans. Pour onto the prepared baking sheet, spreading in a thin layer. Let stand until praline is cool and brittle.
• Slide a metal spatula under the praline to loosen it; crack into small pieces. Place in a food processor and pulse until coarsely crushed or ground.