"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Praline Caramel Sauce, by , is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 2 Tbsp light corn syrup 1/2 cup whipping cream 1/4 cup chopped pecans 1 1/2 cups firmly packed brown sugar
in medium saucepan, melt butter. Stir in brown sugar and syrup. Bring to a boil, cook until sugar is dissolved, stirring constantly. Stir in whipping cream and return to a boil. Remove from heat. Stir in pecans. Serve warm over Angel Food Cake. Store in refrigerator. Makes 2 cups.
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