Vegan Southern Praline Topping

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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

  1. Melt Butter: In a small saucepan, melt the vegan butter over medium heat.
  2. Add Sugar & Milk: Stir in the brown sugar and plant milk. Continue stirring until the sugar is fully dissolved.
  3. 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.
  4. Remove from Heat: Remove the saucepan from the heat.
  5. Add Final Ingredients: Stir in the vanilla extract, pecans, and salt.
  6. 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 warm. Enjoy!

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