- 1 cup heavy whipping cream
- 2/3 cup packed brown sugar
- 2/3 cup butter, cubed
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped pecans
- Ice cream
- In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the chocolate chips until melted and smooth. Stir in pecans. Serve warm over ice cream. Store in the refrigerator. Yield: 3 cups.
Originally published as Chocolate Praline Ice Cream Topping in Country April/May 1999, p51
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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