{"id":1495,"date":"2017-09-06T12:54:09","date_gmt":"2017-09-06T17:54:09","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1495"},"modified":"2017-09-06T12:54:09","modified_gmt":"2017-09-06T17:54:09","slug":"suzannes-praline-sauce","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/suzannes-praline-sauce\/","title":{"rendered":"Suzanne\u2019s Praline Sauce"},"content":{"rendered":"<p><strong>Suzanne\u2019s Praline Sauce<\/strong><br \/>\n<strong>Recipe courtesy of Felicia Suzanne Willett, 2015<\/strong><\/p>\n<p><strong>Yields: about 2 \u00bd cups<\/strong><\/p>\n<p>1 cup mini-marshmallows<br \/>\n1 cup heavy cream<br \/>\n2 cups light brown sugar<br \/>\n1 tablespoon butter, cold<br \/>\n\u00bd teaspoon pure vanilla extract<br \/>\n2 cups toasted pecan pieces<br \/>\nIn a saucepan, over medium heat, combine the marshmallows, cream and<br \/>\nsugar. Stir until the marshmallows melt and the sugar is dissolved. Continue to<br \/>\ncook for 5 minutes. Remove from the heat and stir in the butter, vanilla and<br \/>\npecans. Keep warm until ready to use.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suzanne\u2019s Praline Sauce Recipe courtesy of Felicia Suzanne Willett, 2015 Yields: about 2 \u00bd cups 1 cup mini-marshmallows 1 cup heavy cream 2 cups light brown sugar 1 tablespoon butter, cold \u00bd teaspoon pure vanilla extract 2 cups toasted pecan pieces In a saucepan, over medium heat, combine the marshmallows, cream and sugar. Stir until [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1495","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Suzanne\u2019s Praline Sauce - Chef John Folse Culinary Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/suzannes-praline-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Suzanne\u2019s Praline Sauce - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"Suzanne\u2019s Praline Sauce Recipe courtesy of Felicia Suzanne Willett, 2015 Yields: about 2 \u00bd cups 1 cup mini-marshmallows 1 cup heavy cream 2 cups light brown sugar 1 tablespoon butter, cold \u00bd teaspoon pure vanilla extract 2 cups toasted pecan pieces In a saucepan, over medium heat, combine the marshmallows, cream and sugar. 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