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!
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.
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.
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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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 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 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.
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.