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)
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.]
![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]](http://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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- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup heavy cream
- 3 Tbsp butter
- 1¼ cup pecan halves
- ¼ tsp coarse sea salt [plus add'l for sprinkling]
- 1 tsp pure vanilla or rum extract
- 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 6½ minutes, stopping to stir halfway through.
- The mixture will boil, so handle with care to avoid burning.
- After 6½ 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.
Be still my heart! Sounds delish Melissa:)
LOL, I know, Linda. 🙂
I love caramel, I love pecans, I love pralines – and what could be better than adding “easy” to it.
I know, right? My sentiments exactly, enjoy! ☺ Melissa
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!!!
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
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?!
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!
Do you have to use a microwave? I don’t use one…don’t even have one.
Thanks
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.
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
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.
Will do. I think I’m going to try a batch this evening. I’m hoping it’ll work.
I would probably just try freezing only a couple instead of the whole batch. Pecans caust too much to waste just saying
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.
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.
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.
Hi Pam sounds perfect, enjoy!
Ever tried it without the sea salt?
Oh yes of course, that can be left off with no other adjustments needed.
OMG! I just made these. It works! I never have to spend money on over priced pralines again. YAY!!!!!
Exactly Nicole! Amazing right? Glad you enjoyed!
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
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.
Can you use parchment paper?
Wax paper is best.
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.
Thank you.
Can condensed milk be used instead of heavy cream?
The heavy cream is crucial to these pralines, I would recommend sticking with that.
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.