MAPLE PECAN PRALINES
- 1/2-3/4 Cup Maple Syrup (the REAL kind… Vermont’s finest)
- 1 Cup Heavy Cream
- 1 Tblsp Unsalted Butter
- 8 Ounces Raw Pecan Halves
- 1 Tsp. Vanilla Extract
You can take an extra step here are ROAST your Pecans in a 350 degree oven for a few minutes until slightly more golden and toasty. This is NOT a necessary step (you can probably also just BUY the Pecan Halves Pre-roasted) but it does take the depth of your pralines up a notch when serving with the Pumpkin Pie Cheesecake.
Make the Sauce:
- Put your Pecan Halves in a mixing bowl and set aside.
- In a heavy bottomed small saucepan heat the Maple Syrup, Cream, Vanilla and Butter on Medium – High heat until it starts to simmer.
- Turn the heat to Medium low being careful that the mixture doesn’t bubble over.
- With a rubber spatula gently stir the simmering Syrup / Cream mixture every once and a while. Let the sauce simmer for about 15 minutes. You will see the color of the Cream mixture go from Ivory to more of a Caramel-like color by the end of this process.
- The sugars have been doing their job here so the mixture should be thicker than when you started and should now nicely coat the back of your rubber spatula.
- Carefully pour your HOT AS HECK Syrup Cream Sauce over the previously set aside Pecans.
- Using a spoon or your spatula (I prefer a spoon) completely combine the mixture until every single little Pecan beauty is coated in Sauce.
- If you are topping your Cheesecake with this you will want this mixture to slightly cool a little longer before spooning over the top of the cheesecake. If you are serving along side, you can go with it now and serve it up.
- Otherwise, Carefully spoon little mounds of this Mapley goodness evenly around the top of your cheesecake. YUMMMMM right?!
Enjoy!
XO,
Pippa