A sprinkling of this nutty topping brings a vanilla cheesecake to life. It is also delicious on reduced-fat ice cream or frozen yogurt.

Ruth Cousineau
Source: EatingWell Magazine, November 1997


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

36.2 calories; protein 0.2g; carbohydrates 6.5g 2% DV; exchange other carbs 0.5; dietary fiber 0.2g 1% DV; sugars 6.4g; fat 1.2g 2% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 0.9IU; vitamin cmg; folate 0.4mcg; calcium 1.4mg; iron 0.1mg; magnesium 2.1mg 1% DV; potassium 7.2mg; sodium 0.2mg; thiaminmg 1% DV.