The Essential EatingWell Cookbook (2004)
A sprinkling of this nutty topping brings a vanilla cheesecake to life. It is also delicious on reduced-fat ice cream or frozen yogurt.
Active Time: 20 minutes |
Total Time: 45 minutes (including cooling time)
1/2 cup sugar
1/3 cup water
1/4 cup finely chopped pecans
Coat a baking sheet with cooking spray.
Combine sugar and water in a small heavy saucepan. Bring to a simmer over low heat, stirring occasionally to dissolve the sugar. Increase heat to medium-high and cook, without stirring, until syrup turns medium amber, 3 to 5 minutes. Immediately remove from heat and stir in pecans. Pour onto the prepared baking sheet, spreading in a thin layer. Let stand until praline is cool and brittle.
Slide a metal spatula under the praline to loosen it; crack into small pieces. Place in a food processor and pulse until coarsely crushed or ground.
Per tablespoon :
1 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
7 g Carbohydrates;
0 g Protein;
0 g Fiber;
0 mg Sodium;
8 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate
Tips & Notes
Make Ahead Tip: Store tightly covered at room temperature for up to 3 days.