Sea Salted Praline Pecan Clusters [Microwave] – 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!
![Sea Salted Praline Pecan Clusters [Microwave]](https://www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/editedSeaSaltedPralinePecanClusters-001-680x815.jpg)
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.
![Sea Salted Praline Pecan Clusters [Microwave]](https://www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/editedSeaSaltedPralinePecanClusters004-680x608.jpg)
Ingredients you’ll need:
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 add’l for sprinkling]
1 tsp pure vanilla or rum extract
Directions: [1000 Watt Microwave]
Place all of the ingredients into a microwave bowl, reserving the vanilla until the end of cooking. [Don’t substitute milk for the heavy cream, use the real thing. ] The bowl should be deep enough to allow the mixture to boil, without boiling over.
![Sea Salted Praline Pecan Clusters [Microwave]](https://www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/SlowCookedSmotheredCubedSteak-Pralines-Caramelpie-009.jpg)
![Sea Salted Praline Pecan Clusters [Microwave]](https://www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/SlowCookedSmotheredCubedSteak-Pralines-Caramelpie-010.jpg)
![Sea Salted Praline Pecan Clusters [Microwave]](https://www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/editedSeaSaltedPecanPralineClusters-002.jpg)
Cook’s note:
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.
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You may also like: Pecan Praline Cookies, Pecan Praline Buttermilk Pound Cake, Chocolate Praline Cake,Pecan Praline French Toast Bake and Pecan Praline Thumbprints.
Sea Salted Praline Pecan Clusters [Microwave]
Ingredients
- 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 add'l for sprinkling]
- 1 tsp pure vanilla or rum extract
Instructions
- Place all of the ingredients into a microwave bowl, reserving the vanilla until the end of cooking. [Don't substitute milk for the heavy cream, use the real thing. ]
- 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, stir well coating all of the pecans, then remove from the microwave.
- The caramel should be thickened and beginning to form along the sides of the bowl. If the caramel is still runny, don't panic, it just needs to cook a bit longer.
- Microwave in additional 1 minute increments. [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, less cooking time.]
- Allow to cool on the counter for 15 seconds.
- Mix in the vanilla and stir well.
- Use a teaspoon, tablespoon or small ice cream scoop to scoop onto buttered wax paper or a silpat.
- Immediately sprinkle the tops with sea salt.
- Cool completely.
Recipe Notes
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.
Linda says
Be still my heart! Sounds delish Melissa:)
Melissa says
LOL, I know, Linda. 🙂
Anonymous says
I love caramel, I love pecans, I love pralines – and what could be better than adding “easy” to it.
Mubeen Davis says
Yummy!!!!!!
Melissa says
Thanks!
Melissa says
I know, right? My sentiments exactly, enjoy! ☺ Melissa
Anne H says
Thank you for a quick and delicious recipe! My microwave is 1100 watts so I cooked the pralines for 6 minutes and they hardened a little too quickly, so next time I’ll try a little less time. But these tasted so good!!!
Melissa says
Hi Anne, you make such a valid point. The cooking time will always depend on how your microwave cooks, with slight variations. So happy you loved these, we do too! I appreciate your note. ~ Melissa
BethElderton says
OMGoodness! I saw this on FB about half an hour ago and thought, “No way!” So i got up and made them–my microwave took about 7 1/2 mins. Wonderful!!! Thank You! Pralines in about 20 mins any time–how good is that?!
Melissa says
Hi Beth! I know, they are so simple, you can’t believe it until you actually try it. So happy you love these as much as I do, thanks for taking the time to let me know!
Sandra says
Do you have to use a microwave? I don’t use one…don’t even have one.
Thanks
Melissa says
Pralines don’t have to be made in the microwave, however, this particular recipe was developed that way. To make on the stovetop, the technique requires a candy thermometer and a different technique altogether.
Shellie says
Can these be frozen? I thought I might start making batches of them now for a graduation party in a few weeks. We are having fajitas catersd, and these would be wonderful after dinnerm
Melissa says
I have never frozen these, but, my thought would be they wouldn’t hold-up well. If you do a test run, let me know how it goes.
Shellie says
Will do. I think I’m going to try a batch this evening. I’m hoping it’ll work.
Dianna Thompson says
I would probably just try freezing only a couple instead of the whole batch. Pecans caust too much to waste just saying
Melissa says
Hi Tameko!
I’m so happy you love these as much as I do. They’re so simple to make and work every time. Thanks so much for taking the time to let me know.
Tameko says
Melissa,
This recipe is absolutely divine! So easy to make. I have made these twice, and I almost are all of them!
Thanks for a wonderful recipe.
PAM says
GOT SOME HEAVY CREAM THAT’S ABOUT TO EXPIRE AND ALL THE OTHE ITEMS. GONNA GIVE THIS AGO TOMORROW. THANKS FOR SHARING. LOVE YOUR POST AND SITE.
Melissa says
Hi Pam sounds perfect, enjoy!
Sandy says
Ever tried it without the sea salt?
Melissa says
Oh yes of course, that can be left off with no other adjustments needed.
Nicole says
OMG! I just made these. It works! I never have to spend money on over priced pralines again. YAY!!!!!
Melissa says
Exactly Nicole! Amazing right? Glad you enjoyed!
joan says
I realize heavy cream is what’s in the recipe but I don’t have any and have no way of getting to the store. I see that they tell you not to use regular milk. Any chance that evaporated milk would do it or any other suggestion. would so love to try this recipe
Melissa says
I make this recipe just as written and the heavy cream is crucial to the outcome. You could of course, experiment but, I can’t say what the result would be.
Carol Carratt says
Can you use parchment paper?
Melissa says
Wax paper is best.
Joyce says
Can salted 0r unsalted peanuts and/or cashews be substituted for the pecans?
Melissa says
You could probably use another type of nut but, this recipe is designed for pecans.
Joyce says
Thank you.
Rene! says
Can condensed milk be used instead of heavy cream?
Melissa says
The heavy cream is crucial to these pralines, I would recommend sticking with that.
Wayne Ventresca says
Can you use dark brown sugar if that is all you have?
Melissa says
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.
Crissie says
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 ????
Melissa says
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.
Susie says
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?
Melissa says
They can be kept in the refrigerator or at room temperature in an airtight container. 2-3 days in advance.
Catherine metcalfe says
Can you use whipping cream. Can’t seem to find heavy cream
Melissa says
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.