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Bourbon Praline Pecan Sauce

This rich and buttery Bourbon Praline Pecan Sauce will knock your socks off!  In it, toasted pecans are smothered in a smooth buttery caramelized sauce then topped off with a generous splash of Kentucky bourbon. The warm color and luxurious flavor turns it into a genuine indulgence and it’s versatility knows no end.

Bourbon Praline Pecan Sauce Recipe

Easy Bourbon Praline Pecan Sauce Recipe

The uses for this sauce are innumerable. Serve it drizzled over a slice of million dollar pound cake topped with a dollop of whipped cream or a piece of  cinnamon toffee banana bread for a tasty quick afternoon pick-me-up. It’s like consuming liquid gold. When you find yourself planning to host a special occasion this sweetness is fantastically delicious drizzled over bread pudding, stuffed french toast or a giant bowl of vanilla ice cream. How do you make Bourbon Praline Pecan Sauce: (Scroll down for full printable recipe.)

  • Toast pecans – Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside.
  • On the Stovetop – Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a medium size heavy bottomed saucepan over medium heat, stirring constantly.
  • Let Simmer – Once boiling immediately lower the heat and let bubble for 2 minutes.
  • Baking Soda – Remove from heat, and add the baking soda. Stir until incorporated.
  • Combine – Add bourbon, vanilla and toasted pecans. Mix well.
  • Cool slightly (about 10 minutes). Serve warm.
Bourbon Praline Pecan Sauce

How to Make the Best Bourbon Praline Pecan Sauce Recipe

It’s one of those food of love moments you need to experience yourself to fully appreciate the liquid gold that this combination of ingredients form.

  • Ingredients you’ll need to make homemade Bourbon Praline Pecan Sauce: Chopped toasted pecans, butter, light corn syrup, light brown sugar, heavy cream, salt, ground cinnamon, baking soda, bourbon and vanilla extract.
  • Kitchen tools you’ll need: A heavy bottomed saucepan, measuring cups and spoons, a large heat safe silicone spoon for stirring and a sheet pan to toast the pecans.
  • Please note: When you add the baking soda the sauce will foam up. Make sure you begin with a large enough pot to allow room for it to expand.
  • This Bourbon Praline Pecan Sauce can be made up to 3 days in advance when kept in a tightly sealed container and chilled in the refrigerator. A mason jar works beautifully for this purpose.
  • When chilled, reheat it gently in the microwave or using a small saucepan over medium heat on the stovetop just before serving.
  • This praline sauce is a terrific option for homemade gift giving, too. Pour it into pretty mason jars then cover the top with fabric and tie it with a festive ribbon to suit the season. Whether it’s during the Christmas holidays or a summer soiree when everyone is serving ice cream, this sauce will be a stellar addition to the menu.
Bourbon Praline Pecan Sauce Recipe

More Southern Style Bourbon Infused Recipes to Make

This Bourbon Pecan Praline Sauce makes a fabulous gift for neighbors, friends or give to teachers as appreciation gifts. To do so, pour freshly made bourbon praline pecan sauce into clean pint size mason jars tied with a pretty ribbon and attach a sweet note. They’re guaranteed to love you forever. More recipes featuring bourbon you mal also like to try:

Bourbon Praline Pecan Sauce

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Helpful Kitchen Items:

Bourbon Praline Pecan Sauce

Prep Time5 minutes
Cook Time15 minutes
Cooling Time10 minutes
Total Time20 minutes
Course: Dessert, Sauce
Cuisine: American, Southern
Keyword: bourbon-praline-pecan-sauce
Servings: 2 cups
Calories: 1684kcal
Author: Melissa Sperka


  • 1 1/4 cup roughly chopped toasted pecans
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 3 Tbsp bourbon
  • 1 tsp pure vanilla extract


  • Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside.
  • Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a large heavy bottomed saucepan over medium heat, stirring constantly.
  • Once boiling immediately lower the heat and let bubble for 2 minutes.
  • Remove from heat, and add the baking soda. The mixture will foam up. Stir until incorporated.
  • Add bourbon, vanilla and toasted pecans. Mix well.
  • Cool slightly (about 10 minutes). Serve warm.


May be made up to 3 days in advance, covered and chilled. Reheat in the microwave on low setting or in a saucepan over low heat.


Serving: 1cup | Calories: 1684kcal | Carbohydrates: 155g | Protein: 8g | Fat: 117g | Saturated Fat: 47g | Trans Fat: 2g | Cholesterol: 204mg | Sodium: 914mg | Potassium: 517mg | Fiber: 7g | Sugar: 145g | Vitamin A: 2332IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. It would be best to drizzle the cake with the sauce just before serving. It’s fine for sitting out but not stored at room temperature for long periods.

  1. 5 stars
    I decided to try your recipe this year instead of one I’ve had for years. I’m so happy I made that decision. This recipe is absolutely, totally, divine. The “old” recipe has now been resigned to the trash because this is THE ONE.

  2. 5 stars
    Made this for the first time, last week and have made it 3 times since then to give to friends. This is to die for!!!!!!!!!! Thanks for the recipe.

  3. How thick does this get once cooled? Asking to see if this could be used as a glaze on a Bundt cake. Thanks in advance! 🙂

  4. 5 stars
    OMG so delish!! It’s a keeper. I made this for my Banana bread “bread” pudding. I make it with banana bread, but tone down the sugar in the custard since the bread is already sweet. Topped it with your sauce and used Maker’s Mark Boubon. Yum, yum! Thanks for sharing

  5. 5 stars
    I could literally drink this stuff! Thanks for sharing your recipe, it’s a keeper says the family.

  6. I made this and it’s tasty but a bit boozy, any ideas on how to tone the bourbon down? Maybe add it at the beginning so it can burn off? As it stands it’s a boozy sweet sauce instead of a sauce with a hint of something.

      1. That’s a tough one there are so many great brands on the market. Maker’s Mark or Jefferson’s Reserve both work well for this recipe.

  7. I made this sauce last week. My husband and I loved it. We had it on ice cream and banana muffins. I’ll definitely be making it again! Yum!

  8. Can this be put in jars and give as gifts for Christmas. Would it keep or would you need to process. Thank you

    1. I’ve never canned this sauce but, it could be given as gifts when made fresh and stored properly. A very nice idea indeed!

  9. Hello Melissa:

    What a wonderful recipe. I’m going to use it to top my Pecan Pie Cheesecake. I do have a question. What can I use in place of the bourbon? If I just leave it out will it affect the recipe? A family member has an acute alcohol allergy so I really can’t leave it in there. Thank you!

    1. Hi Sheila, a good substitute would be adding the same amount of sparkling apple cider.It’s my pleasure, hope you enjoy!

      1. How can it last longer for pre made Christmas gifts? I bought very expensive jar from a store. It lasts much longer. They just say when opened refrigerate.

  10. Oh, Melissa… This looks SO SO SO good… I love this description, too! “It’s like consuming liquid gold.” That’s what it looks like! What a decadent treat that I need in my mouth immediately. Also I don’t think I knew you had a cookbook! I’m so impressed with the quality of your videos and your photos. If you are ever interested in participating in paid campaigns, please fill out a profile at http://blogmeetsbrand.com. I know a ton of food brands that would LOVE to partner together with you and would be happy to recommend you 🙂


    1. Hi Charlotte, thanks so much. This sauce is one of those dishes that’s a nod to all the things I love about the South. It truly does seem like liquid gold to me. ☺ My cookbook was released last year and was a best-seller. I feel so fortunate it did so well and I got to appear on QVC for a pre-sale party with David Venable launching in May 2016 with 1000’s of sales. It continues to sell which, makes me happy. I have and currently do work with many brands, but, will checkout your recommendation. It’s great to hear from you!

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