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Praline Sundae


  • 1 pound granulated sugar
  • 2 cups dark corn syrup
  • 1/2 cup water
  • 1/2 cup double strength black coffee
  • 2 Tablespoons butter
  • 3 cups roasted pecan halves or pieces

Cooking Instructions

  1. In a large, heavy pot, set sugar on stove over a medium heat. Stirring often, slowly let the sugar melt and caramelize until it turns a dark brown. Be careful not to let it burn.
  2. Add 2 cups of dark corn syrup.
  3. Add 1 cup of water along with the coffee and butter. Bring the pot to a boil, then lower to a simmer and cook, for about 30 minutes. Be sure to stir the mixture occasionally during this process.
  4. Remove the pot from the heat and allow it to cool to room temperature. If you notice that the sauce is too thick, then just add a little water.
  5. Add the roasted pecans shortly before serving so they will maintain their crispness.

Without the pecans added, the sauce will keep for several weeks in a covered container. If you choose to refrigerate it, which is unnecessary, be sure to let it get back to room temperature before serving.

Try our Recipe Menu for more fantastic New Orleans recipes.