Praline Glaze

Praline Glaze

A buttery brown sugar glaze with toasted pecans, poured warm over cakes and breads.

Total 20 min Makes 16 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This glaze simmers brown sugar, butter, and cream into a glossy caramel base before toasted pecans are stirred in. Drizzle it warm over bundt cakes, cinnamon rolls, or banana bread for a rich, nutty finish reminiscent of Southern pralines.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans, chopped and toasted
  • 1/2 cup powdered sugar, sifted

Method

  1. Spread the chopped pecans in a dry skillet and toast over medium heat, stirring frequently, until fragrant and lightly darkened.

  2. Melt the butter in a medium saucepan over medium heat.

  3. Whisk in the brown sugar and heavy cream, and bring to a gentle boil, stirring constantly.

  4. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens slightly and turns a deep amber color.

  5. Remove from heat and stir in the salt and vanilla extract.

  6. Whisk in the powdered sugar until smooth and glossy.

  7. Fold in the toasted pecans.

  8. Let the glaze cool for 5 minutes until it thickens slightly, then drizzle warm over cake or bread.

Rate this recipe

★ 4.3 (1)

Praline Glaze

This glaze simmers brown sugar, butter, and cream into a glossy caramel base before toasted pecans are stirred in. Drizzle it warm over bundt cakes, cinnamon rolls, or banana bread for a rich, nutty finish reminiscent of Southern pralines.

20 min 16 oz 180 cal

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup pecans, chopped and toasted
  • 1/2 cup powdered sugar, sifted

Method

  1. 1

    Spread the chopped pecans in a dry skillet and toast over medium heat, stirring frequently, until fragrant and lightly darkened.

  2. 2

    Melt the butter in a medium saucepan over medium heat.

  3. 3

    Whisk in the brown sugar and heavy cream, and bring to a gentle boil, stirring constantly.

  4. 4

    Reduce heat to low and simmer, stirring occasionally, until the mixture thickens slightly and turns a deep amber color.

  5. 5

    Remove from heat and stir in the salt and vanilla extract.

  6. 6

    Whisk in the powdered sugar until smooth and glossy.

  7. 7

    Fold in the toasted pecans.

  8. 8

    Let the glaze cool for 5 minutes until it thickens slightly, then drizzle warm over cake or bread.