Pecan Praline Trifles

Products Used


  • Praline Sauce
  • 1/2 cup (2 sticks) salted butter
  • 1 cup heavy cream
  • 1 cup packed Dixie Crystals Dark Brown Sugar
  • 1/2 cup dark corn syrup
  • 1 1/2 cup chopped pecans
  • Whipped Cream
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 cup crushed milk chocolate toffee candy bar pieces
  • 16 oz pound cake, cubed


      1. Melt butter in a saucepan over medium heat. Add cream, brown sugar, and dark corn syrup. Stirring constantly, bring mixture to a boil. Boil for two minutes, stirring constantly. Pour mixture into a glass (or any heat-safe) bowl and place in the refrigerator until thickened and room temperature.
      2. Preheat oven to 350°F. Place pecans on a baking sheet and bake for about 5-7 minutes, until toasted and dark brown.  Remove from oven and let cool. Stir into cooled praline sauce.
      3. Pour heavy cream and powdered sugar into the bowl of your mixer. Beat on high speed until whipped stiff. Fold in milk chocolate toffee pieces.
      4. Layer cubed pound cake pieces into to the bottom of small jars, bowls, or a large trifle dish. Spoon pecan praline sauce over the top, then layer whipped cream on top of that. Repeat layers, finishing with a drizzle of praline sauce.
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals by Kristan Roland @bakescupcakes.

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