Anyone who grew up in the American South has had his or her fair share of pralines (pronounced praw-leens if you’re a true Southerner). An irresistible mix of nuts, caramelized sugar and milk, the recipe first arrived in New Orleans via France. Bayou pastry chefs made the concoction their own by using pecans instead of almonds and adding cream to enrich the deal. Inspired by this perfect confection, we mixed rich caramel sauce with butter pecan ice cream and dark rum to create a liquid version of the candy. A touch of salt makes it that much more enticing. Sip it on your front porch when it’s too hot to do anything else.
The Salted Rum Praline
butter pecan ice cream
.5 Cup caramel sauce
1 tsp Flaky sea salt
1 Cup butter pecan ice cream
1.5 oz dark rum
.5 Cup Whole Milk
Salted pecans and caramel drizzle
- Add caramel sauce, salt, ice cream, rum and milk to a blender, and blend until smooth.
- Pour into a milkshake glass. Drizzle with caramel and a few salted pecans.