Growing up both my Mom and my Grandmother always had Corn Flakes in their pantry because they loved the basic, staple cereal for breakfast. My Grandmother would keep hers stored in a really large old pickle jar with a hand-written label “Corn Flakes” and I can still remember the smell of them when you opened the jar.
I believe this recipe came about out of necessity and because the cereal was a staple in our house, something we always had on hand and could easily whip up as a sweet treat after dinner. I always thought it was one my Mom had made up but one day I found the original “praline ring” recipe in my Grandmother’s stack of recipe cards. The thought of forming this into a pretty pressed ring for presentation reminds me of the old Jell-O molds from days past but it is just as beautiful when crumbled on a dish of ice cream.
Praline has long been a staple dessert in the South and the caramel undertones mixed with the nutty chopped pecans is really the perfect flavor atop vanilla ice cream as we celebrate the last days of summer.
Praline Ice Cream Topping
1/2 cup unsalted butter
1 cup light brown sugar
1/2 cup coarsely chopped pecans
2 1/4 cups corn flakes
Place butter and brown sugar in a heavy bottomed saucepan and bring to a boil for 2 minutes, stirring continuously. Remove from the heat and add in pecans and cornflakes, tossing with a fork to full coat. Serve warm over a scoop of vanilla ice cream.
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