Description
Irresistible sea salted praline pecan clusters combine rich caramel with nutty pecans for a delightful Southern-inspired treat. Crunchy, sweet, and perfectly balanced, these clusters offer a luxurious snack you’ll crave again and again.
Ingredients
Scale
- 2 cups (200 g) pecan halves, toasted
- 1 cup (200 g) brown sugar, packed
- ½ cup (115 g) unsalted butter
- ½ cup (120 ml) heavy cream
- ¼ cup (60 ml) light corn syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt (plus extra for sprinkling)
- 1 cup (180 g) semi-sweet or dark chocolate chips (optional, for coating)
Instructions
- Roasting Pecans: Distribute pecan halves evenly on a baking sheet and toast in a preheated oven at 350F (175C) for 7-10 minutes until fragrant. Cool completely on the baking sheet.
- Crafting Praline Caramel: In a medium saucepan, melt butter over medium heat. Add brown sugar, heavy cream, and corn syrup, stirring continuously until the mixture reaches 240F (115C) on a candy thermometer. Remove from heat and incorporate vanilla extract and sea salt, creating a glossy caramel sauce.
- Forming Clusters: Line a baking sheet with parchment paper or silicone mat. Arrange 4-5 toasted pecans in compact groups. Drizzle warm praline caramel generously over each cluster, ensuring thorough coating.
- Chocolate Embellishment: Melt chocolate chips in short microwave intervals, stirring between each to achieve a smooth consistency. Drizzle or dip cluster bottoms in melted chocolate for an extra decadent touch.
- Finishing Touch: While caramel or chocolate is warm, sprinkle a pinch of sea salt over each cluster to enhance the flavor profile. Allow clusters to cool and solidify at room temperature or expedite in the refrigerator. Store in an airtight container for up to one week.
Notes
- Roast Pecans Carefully: Toast nuts slowly and evenly to prevent burning, watching for that rich nutty aroma as a sign of perfect doneness.
- Monitor Caramel Temperature: Use a candy thermometer precisely to reach soft-ball stage, preventing crystallization or burnt sugar that can ruin the texture.
- Control Chocolate Melting: Microwave chocolate in short 15-second bursts, stirring between intervals to maintain smooth consistency and prevent scorching.
- Salt Strategically: Sprinkle sea salt while caramel and chocolate are still warm to ensure better flavor absorption and attractive presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 205
- Sugar: 16 g
- Sodium: 60 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg