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. In it, 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.
Easy Sea Salted Praline Pecan Clusters Recipe
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. Coarse sea salt adds the "salty" to the sweet and salty flavor combination that we love.
How to Make the BEST Sea Salted Praline Pecan Clusters in the Microwave
- Ingredients you'll need to make homemade microwave Praline Pecan Clusters: Pecan halves, light brown sugar, granulated sugar, heavy cream, vanilla extract, sea salt and butter.
- Kitchen tools you'll need: Medium microwave safe bowl, measuring cups and spoons, heat safe silicone spatula, sheet pan lined with wax paper and a small cookie scoop.
- Please note: 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.
- 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.
- Prepare the wax paper with a light spritz of cooking spray or brush with softened butter to prevent sticking.
- 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.
- You can make the 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.
- Allow ample time for the clusters to firm regardless of the size.
- If you like, you can omit the sea salt on top. It adds that sweet and salty vibe that makes them so delicious.
- Store Sea Salted Praline Pecan Clusters in an airtight container at room temperature for up to one week.
- You may also like to try my recipe for Bourbon Praline Pecan Sauce and Praline Pecan Monkey Bread.
More Easy Pecans Recipes 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.
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Helpful Kitchen Items:
Sea Salted Praline Pecan Clusters [Microwave]
- 1 ¼ cup pecan halves
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup heavy cream
- 3 tablespoon butter
- ¼ teaspoon coarse sea salt plus additional for tops
- 1 teaspoon pure vanilla or rum extract
- Instructions for 1000 Watt Microwave. Line a large baking sheet 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 deep medium-size microwave safe bowl. Reserve vanilla until the end of cooking. (The bowl should be deep enough to allow the mixture to boil, without boiling over.)
- Place into the microwave cooking on high for 6 ½ minutes, stopping to stir halfway through. The mixture will boil, so handle with care to avoid burning.
- At the 6 ½ minute point stop and stir making sure to coat 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 the mixture to cool on the counter for 10-15 seconds then mix in vanilla.
- Using a small cookie scoop or two tablespoons drop in clusters onto 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.
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!
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.
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 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.
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.
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.