Print This Recipe

This Pecan Praline Sauce is SOOOO good., and really easy to make! I have to be careful to not eat the whole .thing by myself! I often double or triple the recipe and put them in jars and give them away as gifts during the holidays.

Golden buttery Pecan Praline Sauce over Vanilla Ice CreamI put it on brie in Brie en Croute, and pour it over softened cream cheese and serve with cinnamon graham crackers. Warm it up and pour it over ice cream, pancakes and waffles! You can even spread it over toast when it’s chilled as a pecan butter.

It will keep in the fridge in a sealed jar for a few months, if it lasts that long before you eat it all! Enjoy!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Default group:
Recipe List:
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes


  • 1 1/4 cups chopped pecans
  • 7 Tbsp butter, divided
  • 1 1/2 cups light brown sugar
  • 3 Tbsp flour
  • 3/4 cup light corn syrup
  • 2/3 cup evaporated milk


  1. Place pecans in a skillet with 3 tablespoons butter. Cook for 4-5 minutes, stirring often, being careful not to burn them. Remove from heat and set aside.

  2. In a saucepan, place remaining butter and heat until melted. Whisk in brown sugar, flour, and corn syrup until blended. Cook on high heat for 4-5 minutes, stirring frequently, until the sugar is dissolved. Add in evaporated milk and the pecans, stir well. Pour into clean jars and cover. Sauce will last about a month in the fridge once opened, and a few months if unopened.

Leave a Reply

Your email address will not be published. Required fields are marked *