Praline Pecan Clusters
These Sea Salted Praline Pecan Clusters are made in the microwave, making them one of the quickest and easiest ways to satisfy a praline sweet craving. Premium pecan halves are cooked with butter, granulated sugar, brown sugar, and a touch of cream, then finished with a sprinkle of sea salt for the perfect sweet-and-salty balance. The hardest part of this easy praline recipe is waiting for the pecan clusters to set before enjoying them. Serve them for gatherings or share with friends, and watch them disappear fast!
Easy Sea Salted Praline Pecan Clusters Recipe
Pralines are a beloved Southern classic, enjoyed year-round, not just during the holidays, though they certainly make an appearance on my sweet trays at Christmas and Mardi Gras.
These Sea Salted Praline Pecan Clusters are perfect for cooks of all skill levels. Made by boiling sugar and butter with pecans, they’re then spooned into sweet, caramelized, buttery clusters. This microwave version creates a fantastic small batch of homemade praline pecan clusters in just minutes, anytime the craving strikes. A sprinkle of coarse sea salt adds the perfect contrast, bringing that irresistible sweet-and-salty flavor we all love.
Checkout this quick list of key ingredients you’ll need to make Sea Salted Praline Pecan Clusters in a 1000 Watt microwave: (Scroll down for full printable recipe card.)
- Nuts – Pecan halves give these caramel pecan clusters crunch.
- Sugar – A combination of light brown sugar and granulated sugar (white sugar) for sweetness.
- Liquid – Heavy cream combines with the sugar for a caramel flavor.
- Flavoring – Vanilla extract for creamy floral notes.
- Salt – Coarse sea salt gives these pralines a sweet and salty flavor.
- Butter – Salted butter or unsalted butter for richness.
How to Make the BEST Sea Salted Praline Pecan Clusters in the Microwave
- Prep the Sheet Pan – Line a large baking sheet with wax paper and spray lightly with cooking spray. This is for dropping the pecan clusters to cool.
- Combine Ingredients – To a medium bowl add the pecan halves, brown sugar, granulated sugar, heavy cream butter and sea salt.
- Microwave – Cook on high for 6 1/2 minutes total, stopping to stir halfway through. (Stir at around 3 minutes.)
- Add Vanilla Extract – Allow the mixture to cool on the counter for 10-15 seconds then mix in vanilla extract.
- Divide the Pecan Praline Mixture – Using a small cookie scoop or two tablespoons drop in clusters onto wax paper lined sheet pan.
- Let Cool – Immediately sprinkle the tops with sea salt and cool to room temperature.
Kitchen Equipment to Make Sea Salted Praline Pecan Clusters
- Microwave safe medium bowl.
- Measuring cups and spoons.
- Heat safe silicone spatula or large spoon for stirring.
- Large baking sheet pan lined with wax paper and a small cookie scoop.
Recipe Variations, Tips and Substitutions
- Check the Wattage of Your Microwave – This recipe is designed for a 1000 watt microwave. The cooking time reflects that and should be followed. If your microwave has a lower wattage, you’ll need to cook the sugar mixture longer. Likewise, if the wattage is higher, you’ll cook it for less time.
- Nuts – You could use this same technique with walnuts or cashews.
- Sugar – You could use dark brown sugar for a stronger molasses flavor.
- Don’t Double – When making homemade candies, it’s not always a good idea to double the amounts for a larger batch. I recommend that you make these praline pecan clusters in multiple batches instead of doubling or tripling the recipe for the best results.
- Prep the Sheet Pan to Prevent Sticking – Prepare the wax paper with a light spritz of cooking spray or brush with softened butter to prevent sticking.
- Bowl – When choosing a bowl, go larger rather than smaller. The bowl should be deep enough to allow the mixture to boil, without boiling over and easy to move in and out of the microwave. Be careful, it’s hot!
- Adjust the Size – You can make these pecan clusters into any size you like. I like to use a small scoop but you can certainly use two tablespoons to drop the pecan mixture. It’s important to allow ample time for the clusters to firm regardless of the size.
- Sea Salt – You can omit the sea salt on top, if preferred. It adds that sweet and salty vibe that makes them so delicious.
- You may also like to try my recipe for Bourbon Praline Pecan Sauce and Praline Pecan Monkey Bread.
Storage and Leftovers
- Leftovers – Store Sea Salted Praline Pecan Clusters in an airtight container at room temperature for up to one week.
- Freezer – You can freeze the pecan praline clusters in a freezer-safe container for up to 2 months. thaw in the fridge and bring to room temperature for serving.
More Easy Desserts with Pecans to Make
- These Pecan Pie Bars are handheld pecan pie.
- This Pecan Praline Caramel Trifle is a show stopping dessert.
- These delicious Pecan Pie Thumbprint Cookies are impossible to resist.
- Loaded Butterscotch Pecan Cookies never last long in your cookie jar.
- Easy Caramel Pecan Sticky Rolls uses Hawaiian Sweet Rolls as a base.
- Chocolate Chip Toffee Pecan Pie is rich and fudgy.
- Maple Pecan Baked Doughnuts from Foodness Gracious.
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Helpful Kitchen Items:
Sea Salted Praline Pecan Clusters [Microwave]
Servings: 12 jumbo/16 medium/20 small praline clusters
Calories: 198kcal
Ingredients
- 1 1/4 cup pecan halves
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 3 Tbsp butter
- 1/4 tsp coarse sea salt plus additional for tops
- 1 tsp pure vanilla or rum extract
Instructions
- Instructions for 1000 Watt Microwave. Line a large sheet pan with wax paper and spray lightly with cooking spray or brush lightly with softened butter. Set aside.
- Place the pecan halves, brown sugar, granulated sugar, heavy cream, butter and sea salt into a microwave safe deep medium-size bowl. (The bowl should be deep enough to allow the mixture to boil, without boiling over.)
- Place bowl into the microwave cooking on high for 6 1/2 minutes total, stopping to stir halfway through, at around 3 minutes. The mixture will boil, so handle with care to avoid burning.
- Once the mixture has cooked for the full 6 1/2 minutes stop and stir making sure that all of the pecans are fully coated. The caramel should be thickened and beginning to form along the sides of the bowl. If the caramel is still runny, it needs to cook a bit longer. Microwave in additional 1 minute increments, as needed.
- Allow the mixture to cool on the counter for 10-15 seconds then stir in vanilla extract.
- Using a small cookie scoop or two tablespoons drop in clusters onto wax paper lined sheet pan.
- Immediately sprinkle the tops with sea salt, if desired.
- Allow to cool to room temperature and set, then enjoy!
Notes
- This recipe is based on a 1000 Watt microwave. If your microwave has a lower wattage it may take longer to cook. Likewise, if the microwave has a higher wattage, it may need less time.
- Another technique to test the caramel: Drop a small amount into a glass of cold water. If it becomes firm and you can roll it into a ball between 2 fingers, it’s ready.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 63mg | Fiber: 1g | Sugar: 18g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Made mine yesterday! Delicious (: mine were darker & more brittle – did I cook them too long?
It depends on the wattage of your microwave. A higher wattage cooked per the recipe could overcook, yes.
Made these today. Great taste.
Great Recipes!
Anyone tried half ingredients? Wondering on the time.
These were delicious and so easy. Do you have a recipe to make a microwave chocolate pecan praline? I would love to try those also.
I’m so happy you enjoyed these. Thank you for the request, I’ll add that to my “to do” list.
For half measures of all ingredients, the time for cooking should be the same as for the specified amounts. The cooking process is designed to heat the cream/sugar mix to a boil, to remove enough water for the resulting caramel to set up like the praline you love. Boiling time should be the same regardless of amount. If, however, you have doubts about the opinion of this old organic chemistry professor, check and stir in two-minute intervals. Same result.
I advise you NOT to exceed Melissa’s recommendation against doubling the batch. With a bigger batch, you could have a struggle with the caramel hardening before you can scoop out even half of the clusters onto the cookie sheet.
Precisely, when you double a recipe like this one it changes everything. Two separate batches is better, thanks Jim!
Yes, I did and it was perfect. I didn’t want to make a large bowl and have it fail.
This recipe has become a staple of our holiday baking each year. Once I got down the perfect times for my microwave and noted them on the recipe for future reference, it is one of the easiest recipes in our baking repertoire. The first year I made it, I made three other more complicated and “big name” recipes for comparison and this recipe won all the taste tests, hands down!
How exciting, thanks!
Melissa, I haven’t owned a microwave for years. Is it possible to make this stovetop? My family would devour these.
Not using this recipe it’s specific to the microwave. I have another Pecan Pralines recipe here.
Perfection.
Thank you!
Is there a substitute for heavy cream?
Not for this recipe.
Just. Are these and they are so good! I only had dark brown sugar and they turned out fine. Wondering about the best way to store them?
I’m happy you loved these. Store in an airtight container at room temperature.
I want to give as holiday gifts but don’t want to leave all my baking to the ladt minute. How do I store them and how long will they stay fresh?
Store them at room temperature in an airtight container up to one week.
These were easy and very good. Came out perfect. I love pralines but hate making on stove. Always burn the pan bottom. I will make these for Christmas, for my give outs!
Hi Sue, I give these as gifts, too. I know your friends and family will love them, thank you!
Once cooled, these were way to “grainy”. Taste was okay, but texture wasn’t very good. I followed the recipe to the T.
These have never turned out grainy for me and I make them often. It’s imperative you stir the mixture well before dropping onto wax paper to cool and be certain of the wattage of your microwave.
Will these make the chewy or crumbly type of praline?
The texture of these pralines isn’t chewy.
How do you store these? Can they be kept in the refrigerator? I would be making these for wedding favors. How many days in advance could I make them?
They can be kept in the refrigerator or at room temperature in an airtight container. 2-3 days in advance.
Ive made these several times without fail. Always amazing. Today I ended up with Chewies ????. My question is why…undercooked, overcooked? Any thoughts. Not gonna lie I’m still going to eat them, just curious so I know what went wrong ????
Hmmm, that’s an interesting result. Since you’ve made these several times did you change any of the ingredients i.e. used a different brand of butter or sugar? My first thought is they were slightly overcooked but, I’m not sure of that, honestly.
Can you use whipping cream. Can’t seem to find heavy cream
Whipping cream has less fat content than heavy cream. Using it will change the texture, I would recommend waiting to make these until you have heavy cream.
Can you use dark brown sugar if that is all you have?
Hi Wayne, dark brown may be more prone to burn using this technique as it has more molasses content. If you try it, check it frequently, I can’t say for certain if it will work as I always use light brown. Let me know if you try it.
Can condensed milk be used instead of heavy cream?
The heavy cream is crucial to these pralines, I would recommend sticking with that.
Thank you.
Can salted 0r unsalted peanuts and/or cashews be substituted for the pecans?
You could probably use another type of nut but, this recipe is designed for pecans.
Can you use parchment paper?
Wax paper is best.