Makes 2 dozen. Recipe is from Shirley Dittloff.
11/2 sticks butter or margarine
1 cup sugar
2 cups (packed) light brown sugar
1/2 cup heavy cream
1 cup milk
21/2 cups chopped pecans
Vanilla Ice Cream
1. Make Praline Sauce: Melt butter or margarine in a large pot. Add sugars and cream, then cook for 1 minute while stirring. Add milk and half of the pecans, then cook 4 minutes, stirring occasionally. Reduce heat to medium and cook another 5 minutes. Add remaining pecans and vanilla. Continue to cook for another 15-20 minutes. Then cool and refrigerate. Sauce will keep in refrigerator up to four weeks.
2. Make Parfaits: Heat the praline sauce. Place one scoop of vanilla ice cream in a footed glass. Pour 2 tablespoons hot praline sauce on top. Decorate with a spoonful of whipped cream and chopped pecans.
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