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Easy Pecan Praline Sauce (teacher gift)

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This Pecan Praline Sauce is so easy to make and tastes amazing!  (It’s made in the Microwave.) Praline Sauce brings together the flavors of butter, brown sugar, and pecans and is perfect as a topping on cheesecake, ice cream, yogurt.  

The best part is you can dress it up with a mason jar, a bit of ribbon, and a tag for the most amazing quick gift.

Pecan Praline Sauce

Easy Praline Sauce

We had meet the teacher night last night, and everyone is very excited for the new school year to start! (Though technically, I’m not looking forward to the early morning routine. Our organization and timely-ness needs work and I am not an early bird, lol.)

Easy Praline Sauce Recipe

I put together this quick Microwave Pecan Praline Sauce for teacher gifts.  The sauce is so yummy, makes a perfect topping over vanilla ice cream and cheesecake.  This stuff is amazing!!!

What is Pecan Praline Sauce

The pecan praline sauce is a sweet dessert topping sauce made with sugar, butter, pecans, and evaporated milk.  The final result is a versatile sauce that is rich, buttery, and full of caramel-y butterscotch flavors.

I couldn’t wait to try the praline sauce and had a scoop of ice cream with it as soon as it was done.  It is very rich and delicious, just like a pecan praline. (Creamy pecan pralines are my very favorite candy.)

Looks good, doesn’t it? 

Pecan Praline Sauce makes a fabulous gift for anybody, anytime!

Ingredients needed for This Praline Sauce Recipe

(Ingredients at glance, grab the full recipe in the printable recipe card at the bottom of the post.)

  • Pecans | Natural pecans are what you want. You will toast and chop them yourself. 
  • Butter | Use salted butter. If you only have unsalted, that will work too, but you will want to add a pinch of salt in with the brown sugar.
  • Light brown sugar
  • Flour | All-purpose – this will help thicken your sauce.
  • Light corn syrup | Adds sweetness and a beautiful sheen to your syrup. It will also  prevent sugar crystals from forming,
  • Evaporated milk | I like to use evaporated milk in my sauces and soups as it can withstand high temperatures without curdling. (Plus, in cooked recipes, it gives a taste and consistency similar to cream, but without the extra calories and fat.)
  • Vanilla | I always recommend the best vanilla you can find. Definitely, not imitation vanilla as it definitely does not taste as good.

How to Make pecan praline sauce in the microwave.

Pecan Praline Sauce is actually very easy to make. Since this recipe is made in the microwave, you simply combine a few ingredients in a microwave-safe dish and cook the sauce in increments (stirring in between).  

I do recommend the extra step of toasting the pecans as it adds an extra depth of flavor. (Just take care not to burn the pecans- it’s easy to do!)

Tips for toasting your pecans in the microwave:

  • Use a large microwave-safe dish. (I like to use one of my pyrex baking dishes.)
  • Spread the pecan in a smooth layer (not all piled in the middle.)
  • Microwave the nuts at 1-minute intervals stirring in between.
  • Please remember all microwaves are different and can take between 4 to 7 minutes to toast the pecans all the way. just keep a close eye on them and keep stirring to prevent burning.
Pecan Praline Sauce

Ways to use pecan praline sauce

Pecan Praline sauce makes a fabulous gift and can be used in so many different ways.  Makes great topping a topping for:

  • pancakes or waffles
  • yogurt and ice cream
  • bread pudding
  • Cheesecake
  • pies and cakes
  • Almost any dessert anything made with pumpkin or sweet potatoes

For our teacher gifts, I topped the jars with some pretty fabric and baker’s twine, then added a tag that said:  Here is to a “sweet” school year!

Easy Pecan Praline Sauce Recipe

Easy Pecan Praline Sauce:

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Easy Pecan Praline Sauce Recipe

Easy Pecan Praline Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jamie Sanders
  • Cook Time: 13bminutes
  • Total Time: 13 minutes
  • Yield: 2.5 cups 1x


Pecan praline sauce is a sweet dessert topping sauce made with sugar, butter, pecans, and evaporated milk.  The final result is a versatile sauce that is rich, buttery and full of caramel-y butterscotch flavors and makes a great topping on almost everything!


  • 1 1/4 cups chopped pecans
  • 7 tablespoons butter (divided)
  • 1 1/2 cups light brown sugar
  • 3 tablespoons flour
  • 3/4 cup light corn syrup
  • 2/3 cup evaporated milk
  • 1/2 tsp vanilla


  1. Put pecans and 3 Tablespoons butter in microwave safe dish.
  2. Cook on med-high for 4 to 5 minutes, stirring twice. Watch closely and be careful to not burn the pecans!
  3. Put rest of butter in separate microwave safe dish and melt in microwave.
  4. Whisk in brown sugar, and flour, and syrup til blended.
  5. Cook on high 6-8 minutes, stirring twice until the sugar is dissolved and thick.
  6. Whisk in Evaporated milk and Vanilla.  Stir until well combined.
  7. Combine pecan/butter mixture with the milk/sugar mixture.
  8. Store in refrigerator, makes 3 cups.


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  1. I made this to put on top of apple cake. It is so wonderful.

  2. I’ve made this twice and going on my 3rd time grandson say’s to many pecans so I’m going to do 1 cup chopped and see!

  3. Can bourbon be added? If so how much and when would one put it into the sauce?

    Also, can white sugar be substituted for the brown? Would it be same measurement?



    1. Jamie Sanders says:

      I don’t know about the bourbon part, but I googled how to replace white sugar with brown sugar and BHG says you can replace it cup for cup no problem. If you want the same color and taste you can “add 2 tablespoons molasses to every cup of substituted white sugar and you will not be able to tell the difference.”

      Good luck and let us know how it goes.

      1. Thank you for addressing my questions as best you can.

        Can the sauce be reheated if making ahead of time (Thanksgiving)? We are celebrating day after.

        I may just stick with light brown sugar to avoid possible mistakes.


      2. Jamie Sanders says:

        Yes, you can reheat. I store it in small mason jars and reheat in the microwave on 50% power.

  4. My husband was in the mood for bread pudding so I remembered he liked Famous Dave’s recipe. I found it but it had a few ingredients I didn’t have on hand. So I searched again and found your recipe; WOW, I had everything I needed and whipped it up in no time! So fast and easy AND my husband likes yours better because it’s not sicky-sweet so I printed it to add to my “favorites” cook book. Thanks!

    1. Thank you, I love hearing that!

  5. Would this work on cupcakes as a garnish?

    1. Possibly, if you cooked it a bit longer so it thickens more.

      1. Thank you! I’ll let you know how it turns out

  6. Once refrigerated, you heat
    In microwave to serve?

  7. I just finished this recipe for gifting in little mason jars. I had to do a mix of pecans and walnuts because I burned my first bunch of pecans. I wasn’t watching closely enough! Second time I turned my microwave down from maximum. I also added some bourbon and a bit of sea salt after I cooked the nuts. My husband insists I make more. It’s incredible. Drool.

    1. I agree, it’s amazing! I too burned my first batch of pecans. It’s easy to do. I think I will update the post to include a paragraph that mentions this, lol

  8. I just made this yummy sauce to serve warmed over our pumpkin pie. Soooo good ! Thank you for the recipe !

  9. Has anyone served this ove French toast?.

  10. After making this, can I keep it on the shelf… or do I put it in the refrigerator? How long is it good for?

    1. Keep it in the fridge and it is good for a couple of weeks.

  11. I made this today and it is wonderful. Now I need vanilla ice cream and cheese cake to put under it. It’s the best thing since shirt pockets. Thanks from Oklahoma.

    1. So happy you enjoyed it!