- 1-1/2 cups dark corn syrup
- 1-1/2 cups light corn syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1-1/2 cups coarsely chopped pecans, toasted
- In a large bowl, combine corn syrups, vanilla, cinnamon and nutmeg until well blended. Stir in pecans. Serve over ice cream or pancakes, waffles or French toast. Yield: 4 cups.
Originally published as Praline Sauce in Country Woman Christmas Annual 1998, p47
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