This is such a good keeper in the frig – at least several weeks, and makes a wonderful gift.
CARAMEL PRALINE SAUCE (AKA DULCHE DE LECHE SAUCE WITH PECANS)
Now pecans are optional. Or use your favorite nut, toasted.
3/4 cup light brown sugar
1 cup light corn syrup
1/2 stick unsalted butter (4T)
1 cup whipping cream
2 teaspoons Rita’s homemade vanilla or regular vanilla
3/4 chopped, toasted pecans
Combine brown sugar, corn syrup and butter in large saucepan. Bring to a boil over medium high heat and boil 3 minutes. Turn to low. Slowly add cream – be careful – it may sputter a bit. Add vanilla. Cool and refrigerate. Makes 4 cups.
To toast pecans: Lay on cookie sheet in single layer – bake at 350 for about
7-10 minutes, turning edges into center every few minutes. When they smell fragrant, they’re done.