Praline Sauce

A lighter spin on classic Southern praline sauce that still delivers that deep brown sugar and toasted pecan flavor. Using skim milk and cornstarch instead of heavy cream and butter keeps it pourable and glossy without all the richness of the traditional version.

Dark brown sugar is key. It has more molasses than light brown sugar, and that’s where the caramel depth and slight bitterness come from. Light brown sugar makes a noticeably thinner, less complex sauce.

Stir constantly while the cornstarch mixture heats. Cornstarch thickens in a narrow temperature window, and if you stop stirring, you’ll get lumps that won’t smooth out. Once it boils and thickens, two more minutes of cooking eliminates the raw starchy taste.

Kitchen Tips

• Toast the pecans in a dry skillet over medium heat until fragrant and a shade darker. Raw pecans taste flat in comparison.
• Serve warm. This sauce thickens as it cools, and reheating can make the cornstarch break down. Make it fresh right before serving.
• Stir the margarine in off the heat so it melts gently and emulsifies into the sauce instead of separating.

Variations

• Use butter instead of margarine for a richer, more traditional praline flavor.
• Swap skim milk for whole milk or half-and-half if you want a creamier, more indulgent sauce.
• Spoon over vanilla ice cream, bread pudding, or warm banana slices for a classic New Orleans dessert.