Sea Salted Praline Pecan Clusters
These delightful Sea Salted Praline Pecan Clusters combine the rich flavor of pecans with a sweet praline coating, finished with a touch of sea salt. Perfect as a snack or a treat, they are simple to make and will impress anyone who tries them.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Baking sheet
- 1 Parchment paper
- 1 Measuring cups and spoons
- 1 Candy thermometer (optional)
Ingredients
- 1 cup pecan halves About 120g.
- 1 cup granulated sugar About 200g.
- 1/4 cup unsalted butter About 55g.
- 1/4 cup heavy cream About 60ml.
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- to taste pinch additional sea salt For sprinkling.
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine the granulated sugar, unsalted butter, and heavy cream. Place over medium heat and stir until the mixture comes to a gentle boil.
- Allow the mixture to boil for 5-7 minutes without stirring, or until it reaches a light amber color (approximately 240°F on a candy thermometer).
- Remove the saucepan from heat and carefully stir in the vanilla extract and 1/2 teaspoon of sea salt. The mixture may bubble upon adding the ingredients, so be cautious.
- Quickly add the pecan halves to the saucepan and stir until they are thoroughly coated with the praline mixture.
- Using a spoon or a small cookie scoop, drop clusters of the pecan mixture onto the prepared baking sheet, ensuring they are spaced apart to avoid sticking.
- While the clusters are still warm, sprinkle a small pinch of additional sea salt over each cluster.
- Allow the clusters to cool completely on the baking sheet before removing them.
Notes
Store the praline pecan clusters in an airtight container at room temperature for up to a week.
For a variation, consider adding chocolate drizzle or using different nuts.
If you prefer a crunchier texture, bake the pecans lightly before adding them to the praline mixture.