Pecan Praline Sundae Recipes

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the brown sugar, salt cream, butter and brandy (if using) to a saucepan.
• 4. Set the burner to medium low, and bring the mixture up to a simmer.
• 5. Chef's Tip: During the heating process, continue to stir the mixture.
• 6. Cook until the mixture thickens, about 4 to 6 minutes.
• 7. Chef's Note: We are making a sauce, not praline candy. If you overcook the mixture, when it cools it will harden into a thick mass, and I hate it when that happens.
• 8. Take off the heat, and stir in the vanilla.
• 9. Add the pecans and allow the sauce to cool down until just slightly warm.
• 10. Chef's Note: The sauce, is best when it's first made, and will turn a bit grainy if it's reheated. That's not the worst thing in the world; however, you should make it just before serving.
• 11. PLATE/PRESENT
• 12. Place about 1/2-inch of the mixture into a Sunday glass.
• 13. Add a nice scoop of ice cream
• 14. Cover with a bit more of the sauce.
• 15. Add another scoop of ice cream.
• 16. Cover with more sauce.
• 17. Top with whipped cream, and maybe a cherry. Enjoy.
• 18. Keep the faith and keep cooking.

Steps:

• Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

Steps:

• Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
• Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
• Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.

Steps:

• In a small saucepan, combine the sugar, cornstarch and spices. Stir in pumpkin and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 1 teaspoon vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form., Scoop ice cream into six dessert dishes. Top each with 1/4 cup pumpkin sauce and 1/3 cup whipped cream. Sprinkle with pecans.

Steps:

• In a large saucepan, melt butter over medium heat.
• Add the marshmallows, brown sugar, corn syrup, and salt; mix well.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
• Remove from heat and let the mixture cool for 5 minutes.
• Stir in evaporated milk, pecans, and vanilla.
• Serve topping warm over ice cream.
• (Store leftover topping in refrigerator. It will thicken as it cools).