Easy Pecan Praline Sauce

This Easy Pecan Praline Sauce is dangerously easy to make. Three ingredients, one ridiculously creamy sauce, and toasted pecans in every spoonful. That’s it.

Sweetened condensed milk and brown sugar cook together until smooth and caramel-like, then toasted pecans get stirred right in. It’s rich, nutty, sweet, and basically begging to be poured over cheesecake, ice cream, pancakes, or anything else that needs a little extra something.

And when I say easy, I mean EASY. There’s no candy thermometer, no complicated caramel situation, and only a few minutes at the stove.

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I COULD PUT THIS PECAN PRALINE SAUCE ON EVERYTHING.

I originally made this to go with my Upside Down Pecan Praline Pumpkin Cheesecake, but once you have a jar in the fridge, good luck limiting it to cheesecake.
Warm it up and pour it over vanilla ice cream. Spoon it over pancakes or waffles. Add it to bread pudding, pound cake, French toast, or honestly just grab a spoon.

The toasted pecans are what really do it for me. Giving them those few minutes in the pan brings out so much more of their nutty flavor before they go into that creamy brown sugar sauce.

And because we’re using sweetened condensed milk, you get that thick, luscious consistency without a long ingredient list or a bunch of extra steps.

• Only 3 ingredients: Sweetened condensed milk, light brown sugar, and pecans. That’s the whole list.
• Quick and easy: The entire sauce comes together on the stovetop in minutes.
• Toasted pecans: Toasting the pecans first gives them even more nutty flavor.
• No candy thermometer: There’s no complicated candy-making technique here.
• Easy dairy-free option: Use coconut or oat sweetened condensed milk in place of traditional sweetened condensed milk.
• So many ways to serve it: Pour it over cheesecake, ice cream, pancakes, waffles, bread pudding, or your favorite dessert.

• Pecans: Chop the pecans before lightly toasting them. Toasting brings out their nutty flavor before they’re stirred into the sauce.
• Sweetened condensed milk: One 13-ounce can creates the rich, creamy base of the praline sauce. For a dairy-free version, use coconut or oat sweetened condensed milk.
• Light brown sugar: Adds sweetness and that deep caramel-like brown sugar flavor. Make sure to pack it when measuring.

• Toast the pecans. Add the chopped pecans to a pan and lightly toast over medium-low heat for 5–8 minutes. Remove from the heat and set aside.
• Make the sauce. Add the sweetened condensed milk and light brown sugar to a separate small pot.
• Cook until smooth. Cook for 5–10 minutes, stirring until the brown sugar has completely melted into the sauce.
• Add the pecans. Stir the toasted pecans into the sauce until evenly combined.
• Serve. Enjoy the pecan praline sauce warm or allow it to cool before storing.

• Keep an eye on the pecans while they toast. Nuts can go from toasted to burned pretty quickly.
• Use medium-low heat to toast the pecans so they have time to develop flavor without scorching.
• Stir the sauce as it cooks to help the brown sugar dissolve evenly into the sweetened condensed milk.
• Make sure the brown sugar is completely melted before adding the toasted pecans.
• The sauce will become thicker as it cools.
• If serving refrigerated sauce, gently warm it over low heat, stirring until smooth and pourable.

• Dairy-free: Use coconut or oat sweetened condensed milk in place of traditional sweetened condensed milk.
• Brown sugar: Light brown sugar keeps the flavor sweet and caramel-like. Dark brown sugar can be used for a deeper molasses flavor.
• Extra pecans: Love a really nutty sauce? Sprinkle additional toasted pecans over the top when serving.
• Serving ideas: Spoon it over ice cream, pancakes, waffles, French toast, bread pudding, or cornbread cake. It’s also perfect with the Upside Down Pecan Praline Pumpkin Cheesecake.

• Storage: Allow the pecan praline sauce to cool, then transfer it to an airtight container or jar. Store in the refrigerator for up to 3 weeks.
• Reheating: The sauce will thicken in the refrigerator. Reheat the amount you need gently in a small saucepan over low heat, stirring until warmed through and smooth.

Easy Pecan Praline Sauce

Danielle Cochran

This Easy Pecan Praline Sauce is rich, creamy, and loaded with toasted pecans. Made with just three ingredients, it comes together quickly for an easy topping for cheesecake, ice cream, pancakes, and more.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert, Sauces

Cuisine American

Servings 12 servings

Equipment

• Cutting board
• Chef’s knife
• Small skillet
• small saucepan
• Wooden spoon or silicone spatula
• Measuring Cups

Ingredients

  

1x2x3x

• 1 cup pecans (chopped)
• 1 13-ounce can sweetened condensed milk (or coconut or oat sweetened condensed milk for dairy-free)
• ½ cup packed light brown sugar

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Instructions

 

• Add the chopped pecans to a dry skillet over medium-low heat. Toast for 5–8 minutes, stirring frequently so they toast evenly and don’t burn. Keep a close eye on them toward the end. Once they smell nutty and are lightly golden, immediately remove them from the hot pan and set aside.
• Add the sweetened condensed milk and light brown sugar to a small saucepan.
• Cook over medium-low heat for 5–10 minutes, stirring frequently, until the brown sugar has melted into the sauce and the mixture is smooth.
• Stir in the toasted pecans until evenly combined.
• Serve warm and enjoy.

Notes

• For a dairy-free version, use coconut or oat sweetened condensed milk.
• Stir the sauce frequently while cooking to help the brown sugar melt evenly.
• The sauce will thicken as it cools.
• Store the cooled sauce in an airtight container in the refrigerator for up to 3 weeks.
• Reheat gently over low heat, stirring until smooth and warmed through.

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