Vegan Southern Praline Topping
This quick, candy-like topping hardens slightly as it cools, providing a delicious crunch and buttery flavor over the warm rum cake. INGREDIENTS 1/2 cup Vegan Butter 1/2 cup Brown Sugar, packed 1/4 cup Plant Milk (Oat or Almond preferred) 1 tsp Vanilla Extract 1 cup Pecan Halves or Chopped Pecans Pinch of Salt INSTRUCTIONS Melt Butter: In a small saucepan, melt the vegan butter over medium heat. Add Sugar & Milk: Stir in the brown sugar and plant milk . Continue stirring until the sugar is fully dissolved. Boil: Bring the mixture to a low boil. Reduce the heat to medium-low and let it simmer, undisturbed, for 3-4 minutes . This allows the sauce to thicken slightly. Remove from Heat: Remove the saucepan from the heat. Add Final Ingredients: Stir in the vanilla extract , pecans , and salt . Serve: Let the topping cool for just a minute or two to thicken slightly before spooning it over slices of the Vegan New Orleans-Style Hot Buttered Rum Cake. This topping is best served wa...