These Sea Salted Praline Pecan Clusters are made in the microwave making them the quickest way to get your praline sweet fix in a snap. Premium pecan halves are cooked with butter, both granulated and brown sugars and a little cream, then finished with a sprinkle of sea salt. The hardest part about this recipe is waiting for the praline pecan clusters to set before they’re ready to eat. Invite a few friends over and watch these goodies disappear.
The Southern Love For Pralines
Pralines are a beloved Southern classic. To make them, sugar and butter are boiled together with pecans then separated into sweet, caramelized, buttery clusters. For a girl who loves caramel, I can truthfully say they’re simply heavenly! This microwave version makes a fantastic small batch of homemade praline pecan clusters. The coarse sea salt adds the “salty” to the sweet and salty flavor combination that we love. I recommend that you make these pralines in multiple batches instead of doubling or tripling the recipe for the best results. You can make them into any size you like. In a matter of minutes, you can enjoy homemade buttery pralines in the comfort of your own home. Warning…you may never buy pralines again.
Other Praline Pecan Recipes You May Like
The rich and classic flavor combination of caramel and pecans deserves its own food group, if you ask me. After you’ve made a batch of this recipe for Sea Salted Praline Pecan Clusters – Microwave you may like to Indulge in the following.
- Pecan Praline Cookies
- Pecan Praline Buttermilk Pound Cake
- Chocolate Praline Cake
- Pecan Praline French Toast Bake
- Pecan Praline Thumbprints
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Helpful Kitchen Items:
Sea Salted Praline Pecan Clusters [Microwave]
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 3 Tbsp butter
- 1 1/4 cup pecan halves
- 1/4 tsp coarse sea salt plus additional for tops
- 1 tsp pure vanilla or rum extract
Instructions for 1000 Watt Microwave.
- Place all of the ingredients into a deep microwave safe bowl, reserving the vanilla until the end of cooking. The bowl should be deep enough to allow the mixture to boil, without boiling over.
- Cook in the microwave on high for 6 1/2 minutes, stopping to stir halfway through. The mixture will boil, so handle with care to avoid burning.
- After 6 1/2 minutes, stop and stir coating all of the pecans. 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, if needed.
- Allow to cool on the counter for 15 seconds then mix in vanilla.
- Use a teaspoon, tablespoon or small cookie scoop to drop in clusters onto buttered wax paper or a silicone baking mat.
- Immediately sprinkle the tops with sea salt, if desired. Allow to cool and set.
- 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.