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.
![Sea Salted Praline Pecan Clusters [Microwave]](https://i1.wp.com/www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/editedSeaSaltedPralinePecanClusters-001.jpg?resize=680%2C815&ssl=1)
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.
![Sea Salted Praline Pecan Clusters [Microwave]](https://i0.wp.com/www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/editedSeaSaltedPralinePecanClusters004.jpg?resize=680%2C608&ssl=1)
![Sea Salted Praline Pecan Clusters [Microwave]](https://i1.wp.com/www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/editedSeaSaltedPralinePecanClusters001.jpg?resize=680%2C995&ssl=1)
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
![Sea Salted Praline Pecan Clusters [Microwave]](https://i2.wp.com/www.melissassouthernstylekitchen.com/wp-content/uploads/2013/07/editedSeaSaltedPecanPralineClusters-002.jpg?ssl=1)
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Helpful Kitchen Items:
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 additional for tops
- 1 tsp pure vanilla or rum extract
Instructions
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.
Notes
- 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.
Linda says
July 21, 2013 at 11:37 pmBe still my heart! Sounds delish Melissa:)
Melissa says
July 22, 2013 at 12:10 amLOL, I know, Linda. 🙂
Anonymous says
July 24, 2013 at 12:09 amI love caramel, I love pecans, I love pralines – and what could be better than adding “easy” to it.
Mubeen Davis says
January 28, 2018 at 9:45 pmYummy!!!!!!
Melissa says
January 29, 2018 at 9:08 amThanks!
Melissa says
July 24, 2013 at 12:55 amI know, right? My sentiments exactly, enjoy! ☺ Melissa
Anne H says
August 20, 2013 at 10:56 pmThank 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
August 20, 2013 at 11:09 pmHi 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
January 26, 2014 at 12:00 amOMGoodness! 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
January 26, 2014 at 1:33 amHi 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
May 5, 2014 at 12:32 amDo you have to use a microwave? I don’t use one…don’t even have one.
Thanks
Melissa says
May 5, 2014 at 12:51 amPralines 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
May 6, 2014 at 1:06 amCan 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
May 6, 2014 at 1:59 amI 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
May 8, 2014 at 1:28 pmWill do. I think I’m going to try a batch this evening. I’m hoping it’ll work.
Dianna Thompson says
February 25, 2016 at 8:02 pmI would probably just try freezing only a couple instead of the whole batch. Pecans caust too much to waste just saying
Melissa says
July 1, 2014 at 4:15 pmHi 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
July 1, 2014 at 3:40 pmMelissa,
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
July 29, 2014 at 1:37 amGOT 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
July 29, 2014 at 1:38 amHi Pam sounds perfect, enjoy!
Sandy says
June 9, 2015 at 5:57 pmEver tried it without the sea salt?
Melissa says
June 9, 2015 at 6:42 pmOh yes of course, that can be left off with no other adjustments needed.
Nicole says
June 17, 2015 at 12:27 pmOMG! I just made these. It works! I never have to spend money on over priced pralines again. YAY!!!!!
Melissa says
June 17, 2015 at 12:48 pmExactly Nicole! Amazing right? Glad you enjoyed!
joan says
June 25, 2017 at 10:45 amI 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
June 25, 2017 at 12:16 pmI 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
June 27, 2017 at 6:37 amCan you use parchment paper?
Melissa says
June 27, 2017 at 7:03 amWax paper is best.
Joyce says
June 27, 2017 at 9:53 amCan salted 0r unsalted peanuts and/or cashews be substituted for the pecans?
Melissa says
June 27, 2017 at 10:19 amYou could probably use another type of nut but, this recipe is designed for pecans.
Joyce says
June 27, 2017 at 10:25 amThank you.
Rene! says
June 30, 2017 at 9:49 pmCan condensed milk be used instead of heavy cream?
Melissa says
June 30, 2017 at 10:34 pmThe heavy cream is crucial to these pralines, I would recommend sticking with that.
Wayne Ventresca says
July 26, 2017 at 5:59 pmCan you use dark brown sugar if that is all you have?
Melissa says
July 26, 2017 at 7:03 pmHi 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
November 28, 2017 at 1:52 pmIve 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
November 28, 2017 at 2:53 pmHmmm, 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
May 18, 2018 at 4:02 pmHow 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
May 18, 2018 at 4:15 pmThey can be kept in the refrigerator or at room temperature in an airtight container. 2-3 days in advance.
Bernadette says
June 28, 2018 at 1:12 pmWill these make the chewy or crumbly type of praline?
Melissa says
June 29, 2018 at 7:24 amThe texture of these pralines isn’t chewy.
Melissa Willette says
July 31, 2018 at 6:28 pmOnce cooled, these were way to “grainy”. Taste was okay, but texture wasn’t very good. I followed the recipe to the T.
Melissa says
July 31, 2018 at 6:56 pmThese 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.
Catherine metcalfe says
December 2, 2017 at 10:33 pmCan you use whipping cream. Can’t seem to find heavy cream
Melissa says
December 2, 2017 at 10:40 pmWhipping 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.