Emily Laurae/Southern Living Ingredients 1 ½ cups granulated sugar 1 ½ cups packed dark brown sugar ½ cup whole buttermilk ½ cup heavy cream 2 tablespoons light corn syrup ½ teaspoon salt 3 tablespoons cold unsalted butter, chopped into small pieces, at room temperature ...
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Pecan-lovers: you’ll love these ultra-creamy mini cheesecakes swirled with caramelized pecan praline and topped with a white chocolate praline glaze. There’s more pecans in the sweet and salty cookie crust too! There’s no denying that mini-sized is more delightful, not to mention better ...
While the cheesecake cools, make the Pecan Praline Topping: Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened...