A sprinkling of this nutty topping brings a vanilla cheesecake to life. It is also delicious on reduced-fat ice cream or frozen yogurt. Source: EatingWell Magazine, November 1997

Ruth Cousineau
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Ingredients

Directions

  • Coat a baking sheet with cooking spray.

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  • 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.

Tips

Make Ahead Tip: Store tightly covered at room temperature for up to 3 days.

Nutrition Facts

36 calories; 1.2 g total fat; 0.1 g saturated fat; 7 mg potassium; 6.5 g carbohydrates; 0.2 g fiber; 6 g sugar; 0.2 g protein; 1 IU vitamin a iu; 1 mg calcium; 2 mg magnesium;

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