Pecan Praline Dip
Warm brown sugar and butter pecan pralines paired with a Chantilly-based cream dip. A truly classic southern staple served up for the start of fall. Serve with waffle cones, pretzels or graham crackers.
Ingredients
Chantilly Cream Dip
- 8 ounces cream cheese (I used fat-free), at room temperature
- 8 ounces mascarpone cheese, at room temperature
- 1 1/2 cup powdered confectioner's sugar
- 2 cups heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 3 1/2 teaspoons pure almond extract
- pinch of salt
Pecan Praline Topping
- 1 cup light brown sugar, packed
- 1 cup unsalted butter, melted
- 3 cups pecans, chopped
- 1 teaspoon pure vanilla extract
- pinch of salt
- 15 waffle cone bowls, see notes for alternatives
Instructions
- To make the dip - In a large bowl, beat together mascarpone cheese and cream cheese until blended with a hand mixer or stand mixer. Beat in powdered sugar and extracts. Carefully pour in heavy whipping cream and beat until soft peaks form. About 2 minutes. Whip down the sides of the bowl, then beat until stiff peaks form, about 1 minute. Be careful not to overwhip (you don't want it to curdle into butter!) Spread onto a serving platter then place in the refrigerator while making the pecan topping.To make the pecan praline topping - Heat a medium saucepan over medium heat on the stove top. Melt butter and brown sugar. Continue to stir with a spatula, about 5 minutes. Add chopped pecans. Remove from heat and allow mixture to cool; about 10 minutes. Evenly spread over cooled cream topping.Serve with crushed up waffle cone bowls, shortbread cookies, pretzels or graham crackers.
Notes
*Caramel extract may be used in place of almond extract if desired.
**If making this dish ahead, go ahead and make the Chantilly cream topping. Pour into a serving platter and chill until ready to serve. Remove from refrigerator about 20 minutes before serving. I recommend making the pecan praline topping the day of use (if making in advance). The pecan topping will harden once chilled. The topping can be made in advance then stored separate and reheated in the microwave before pouring onto cream dip, if needed.
I recommend making the pecan praline topping the day of use (if making in advance). The pecan topping will harden once chilled and so it's better to wait to add to serving platter. Alternatively, the topping can be made in advance then stored separate and reheated in the microwave before pouring onto cream dip, if needed.