Praline Walnut / Pecan Topping

I used this site

http://nikissweetside.com/new-orleans-praline-brownies/

for brownies and topping.  I used milk instead of heavy cream and the frosting didn't turn out right.  But it made EXCELLENT topping to go on ice cream.

I don't think either of you will use this since it contains massive amounts of sugar and nuts, but here it is:

Ingredients for Praline Frosting:

    1/2 cup whipping cream or heavy cream. If you do not have heavy cream on hand, use 3/4 cup whole milk and add 1/4 cup melted butter (not margarine) Mix well. Use 1/2 cup of mixture for recipe. Cover and refrigerate remaining half. Can be used in baking as a heavy cream substitute, but cannot be whipped for “whipped cream”.

    6 tablespoons butter (If using the heavy cream substitute described above, use only 2 tablespoons butter for this part of the recipe, NOT 6)

    1  1/2 brown sugar (I used light brown sugar)

    1/2 cup chopped pecans, plus a handful more for decoration. Pecans are preferred toasted, see instructions at the bottom of this page -but it’s optional.

    1  1/2 cup powdered sugar (confectioner’s sugar)

    1-2 teaspoons vanilla

Praline Frosting: In a medium saucepan, add heavy cream (or substitute), butter and brown sugar. Cook over medium heat until mixture comes to boil. Cook for 1 minute, stirring constantly. Remove from heat, add pecans, vanilla and powdered sugar. Mix thoroughly until smooth. Let cool 3-5 minutes, pour over cooled brownies.