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.
The South Loves Pralines and Pecans
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. Coarse sea salt adds the "salty" to the sweet and salty flavor combination that we love.
More Pro Tips for Making Pralines in the Microwave
- 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. Allow ample time for the clusters to firm regardless of the size.
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.
Other Praline Pecan Recipes You May Like that are Similar to these Sea Salted Praline Pecan Clusters
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 is this Pecan Praline Buttermilk Pound Cake or these Pecan Praline Cookies from The View from Great Island.
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Helpful Kitchen Items:
Sea Salted Praline Pecan Clusters [Microwave]
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup heavy cream
- 3 tablespoon butter
- 1 ¼ cup pecan halves
- ¼ teaspoon coarse sea salt plus additional for tops
- 1 teaspoon pure vanilla or rum extract
- 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 ½ minutes, stopping to stir halfway through. The mixture will boil, so handle with care to avoid burning.
- After 6 ½ 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.
- 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.
Anyone tried half ingredients? Wondering on the time.
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.
I'm so happy you enjoyed these. Thank you for the request, I'll add that to my "to do" list.
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.
Precisely, when you double a recipe like this one it changes everything. Two separate batches is better, thanks Jim!
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!
How exciting, thanks!
Melissa, I haven’t owned a microwave for years. Is it possible to make this stovetop? My family would devour these.
Not using this recipe it's specific to the microwave. I have another Pecan Pralines recipe here.
Is there a substitute for heavy cream?
Not for this recipe.
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?
I'm happy you loved these. Store in an airtight container at room temperature.
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?
Store them at room temperature in an airtight container up to one week.
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!
Hi Sue, I give these as gifts, too. I know your friends and family will love them, thank you!
Once cooled, these were way to "grainy". Taste was okay, but texture wasn't very good. I followed the recipe to the T.
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.
Will these make the chewy or crumbly type of praline?
The texture of these pralines isn't chewy.
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?
They can be kept in the refrigerator or at room temperature in an airtight container. 2-3 days in advance.
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 ????
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.
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.
Can condensed milk be used instead of heavy cream?
The heavy cream is crucial to these pralines, I would recommend sticking with that.
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.
Can you use parchment paper?
Wax paper is best.
Can you use whipping cream. Can’t seem to find heavy cream
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.