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Praline Pecan Clusters

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.

Sea Salted Praline Pecan Clusters [Microwave]

 

Easy Sea Salted Praline Pecan Clusters Recipe

Pralines are a beloved Southern classic. They’re made and enjoyed year-round and not served just for holidays although, they definitely make an appearance on sweets trays at Christmas and Mardis Gras. They’re made by boiling sugar and butter together with pecans then separated into sweet caramelized buttery clusters. This microwave version makes a fantastic small batch of homemade praline pecan clusters in minutes any time you like. Coarse sea salt adds the “salty” to the sweet and salty flavor combination that we love. How to make Microwave Praline Pecan Clusters in a 1000 Watt microwave: (Scroll down for full printable recipe.)

  • Line a large baking sheet with wax paper and spray lightly with cooking spray. You can also use a pastry brush to 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.
  • Place into the microwave cooking on high for 6 1/2 minutes, stopping to stir halfway through. (Around 3 minutes.)
  • At the 6 1/2 minute point stop and stir make sure all of the pecans are fully coated. 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 lined sheet pan.
  • Immediately sprinkle the tops with sea salt, if desired.  Allow to cool to room temperature.
Sea Salted Praline Pecan Clusters

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.
Sea Salted Praline Pecan Clusters [Microwave]

More Easy Desserts with Pecans to Make

Sea Salted Praline Pecan Clusters

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Sea Salted Praline Pecan Clusters [Microwave]

Prep Time5 minutes
Cook Time7 minutes
Cooling Time30 minutes
Total Time11 minutes
Course: Candy
Cuisine: American
Keyword: sea-salted-praline-pecan-clusters-microwave
Servings: 12 jumbo/16 medium/20 small praline clusters
Calories: 198kcal
Author: Melissa Sperka

Ingredients

  • 1 1/4 cup pecan halves
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 3 Tbsp butter
  • 1/4 tsp coarse sea salt plus additional for tops
  • 1 tsp pure vanilla or rum extract

Instructions

  • Instructions for 1000 Watt Microwave. Line a large sheet pan 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 reserving 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 1/2 minutes, stopping to stir halfway through, around 3 minutes. The mixture will boil, so handle with care to avoid burning.
  • Once the mixture has cooked for the full 6 1/2 minutes stop and stir making sure that all of the pecans are fully coated. 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, as 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 lined sheet pan. You could also use a silicone baking mat.
  • Immediately sprinkle the tops with sea salt, if desired.  Allow to cool to room temperature 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.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 63mg | Fiber: 1g | Sugar: 18g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

72 Comments

    1. 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.

    2. 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.

  1. 5 stars
    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!

      1. Melissa, I haven’t owned a microwave for years. Is it possible to make this stovetop? My family would devour these.

      1. 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?

  2. 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?

  3. 5 stars
    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!

  4. Once cooled, these were way to “grainy”. Taste was okay, but texture wasn’t very good. I followed the recipe to the T.

    1. 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.

  5. 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?

    1. They can be kept in the refrigerator or at room temperature in an airtight container. 2-3 days in advance.

  6. 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 ????

    1. 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.

      1. 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.

    1. 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.

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