Praline Topping

Praline Topping

3 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    30 m
Recipe by  MsMarilyn

“This goes great on ice cream or pie.”

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Adjust Servings

Original recipe yields 1 -1/2 cup



  1. Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
  2. To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
  3. To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

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Reviews (3)

Rate This Recipe


The topping was good but I had to use twice as much butter as listed in the recipe. When I used only 1/4 cup the mixture was very thick with no liquid component. Using 1/2 cup butter worked a lot better. I also was unable to use the topping once cooled because it thickened so much. I had to re-heat it in order to use it.



Had the same issue as the first reviewer. Was this meant to be a crunchy/toffee topping because i expected it to be somewhat a softer sauce. I boiled it on medium heat for at least 3 minutes. More than that, it would've been burnt crispy. I cooled it for a few minutes but when I was ready to use the topping, it was thick, almost hardened. I had to reheat it and added about 1/4 cup of heavy cream.



Wow great topping drizzled on cheesecake. My friends loved it ! No changes made except added 1 T of vanilla.

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Amount Per Serving (8 total)

  • Calories
  • 250 cal
  • 13%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 28.9 g
  • 9%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Praline Sundae Topping


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Cantaloupe Muffins with Praline Topping