There’s something special about holiday treats that combine sweet and salty flavors, and Sea Salted Praline Pecan Clusters are a perfect example. These delightful clusters of toasted pecans coated in a rich, buttery praline mixture and finished with a sprinkle of sea salt are an irresistible holiday treat. Simple to make yet decadent enough for gifting or serving at festive gatherings, these praline pecan clusters are sure to be a hit with everyone. Let’s dive into this quick and easy recipe that’s perfect for the holiday season!
Why You’ll Love This Recipe
Sweet and Salty Perfection
The combination of buttery, caramelized praline and crunchy sea salt creates an addictive flavor contrast.
Quick and Easy
With just 25 minutes from start to finish, this recipe is a stress-free way to prepare a delicious homemade treat.
Perfect for the Holidays
Whether you’re hosting a gathering or looking for a thoughtful edible gift, these praline pecan clusters are a festive favorite.
Pantry-Friendly
Made with simple ingredients you likely already have, this recipe is as convenient as it is delicious.
Ingredients
- 2 cups pecan halves, toasted
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup heavy cream
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt (plus extra for sprinkling)
Step-by-Step Directions
1. Prepare the Pecans
- Toast the Pecans: Toasting pecans enhances their flavor and brings out their natural nuttiness. Preheat your oven to 350°F (175°C) and spread the pecans on a baking sheet. Toast for 5-7 minutes, stirring halfway through to prevent burning. Let them cool.
- Arrange Clusters: Line a baking sheet with parchment paper and arrange the toasted pecans into small clusters (about 3-4 pecans each). Set aside.
2. Make the Praline Mixture
- In a medium saucepan, combine the granulated sugar, brown sugar, heavy cream, and butter.
- Place the saucepan over medium heat, stirring constantly until the butter melts and the sugars dissolve completely.
- Bring the mixture to a gentle boil. Attach a candy thermometer to the pan to monitor the temperature.
3. Boil and Thicken
- Continue boiling the mixture, stirring frequently, until it reaches 238°F (114°C), also known as the soft-ball stage. This ensures the praline will thicken properly and coat the pecans without being too runny.
- Once the temperature is reached, remove the saucepan from heat immediately.
4. Add Flavoring
- Stir in the vanilla extract and ½ teaspoon sea salt quickly but carefully.
- Let the praline mixture cool slightly for 1-2 minutes. It should thicken but remain pourable for easy drizzling.
5. Form the Clusters
- Using a spoon, carefully drizzle the praline mixture over the pecan clusters on the prepared baking sheet. Make sure each cluster is well-coated with the caramelized praline.
6. Sprinkle with Sea Salt
- While the praline is still warm, sprinkle each cluster with a pinch of sea salt. This enhances the flavor and gives the clusters their signature sweet-salty finish.
7. Cool and Set
- Allow the clusters to cool completely at room temperature for about 30 minutes. Once the praline hardens, the clusters are ready to serve.
Tips for the Best Sea Salted Praline Pecan Clusters
Toasting Pecans
- Toasting pecans is key to enhancing their flavor and making them more aromatic. Keep an eye on them while they toast to avoid burning. Stir halfway through for even toasting.
Use a Candy Thermometer
- A candy thermometer ensures the praline reaches the correct temperature for the perfect consistency. The soft-ball stage (238°F/114°C) is essential for achieving that rich, smooth coating.
Work Quickly
- Once the praline mixture is ready, work quickly to spoon it over the pecans. It thickens as it cools, so you’ll want to act fast to ensure an even coating.
Storage
- Store the clusters in an airtight container at room temperature for up to one week. To maintain their crunch, avoid refrigerating them.
Serving Suggestions
Holiday Platter
Arrange these praline pecan clusters on a holiday dessert tray alongside other festive treats like cookies, chocolates, or fudge.
Gift Giving
Pack the clusters in decorative tins or cellophane bags tied with a festive ribbon. Include a handwritten tag for a thoughtful homemade gift.
Snack Time
Enjoy these clusters as an afternoon pick-me-up with a cup of coffee or tea.
FAQs
1. Can I use other nuts instead of pecans?
Yes! While pecans are traditional, walnuts or almonds also work wonderfully in this recipe.
2. What if I don’t have a candy thermometer?
You can test the soft-ball stage by dropping a small amount of the mixture into a bowl of cold water. If it forms a soft, pliable ball, it’s ready.
3. Can I make these clusters ahead of time?
Absolutely! These praline pecan clusters stay fresh for up to a week when stored in an airtight container, making them a perfect make-ahead treat.
4. Can I skip the sea salt?
While the sea salt enhances the flavor, you can omit it if you prefer purely sweet clusters. They’ll still be delicious!
5. How do I prevent the praline from hardening too quickly?
Work swiftly when spooning the praline over the pecans. If it hardens in the saucepan, gently reheat it over low heat to loosen it.
Final Thoughts
Sea Salted Praline Pecan Clusters are a delightful combination of rich, buttery praline and toasted pecans, made even more irresistible with a sprinkle of sea salt. These sweet and salty treats are easy to make, require simple ingredients, and are perfect for holiday celebrations or as homemade gifts. Whip up a batch this holiday season, and enjoy the joy and warmth they bring to your table.
Sea Salted Praline Pecan Clusters
Ingredients
- 2 cups pecan halves toasted
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup heavy cream
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt plus extra for sprinkling
Instructions
Prepare the Pecans
- Toast the Pecans: Toasting pecans enhances their flavor and brings out their natural nuttiness. Preheat your oven to 350°F (175°C) and spread the pecans on a baking sheet. Toast for 5-7 minutes, stirring halfway through to prevent burning. Let them cool.
- Arrange Clusters: Line a baking sheet with parchment paper and arrange the toasted pecans into small clusters (about 3-4 pecans each). Set aside.
Make the Praline Mixture
- In a medium saucepan, combine the granulated sugar, brown sugar, heavy cream, and butter.
- Place the saucepan over medium heat, stirring constantly until the butter melts and the sugars dissolve completely.
- Bring the mixture to a gentle boil. Attach a candy thermometer to the pan to monitor the temperature.
Boil and Thicken
- Continue boiling the mixture, stirring frequently, until it reaches 238°F (114°C), also known as the soft-ball stage. This ensures the praline will thicken properly and coat the pecans without being too runny.
- Once the temperature is reached, remove the saucepan from heat immediately.
Add Flavoring
- Stir in the vanilla extract and ½ teaspoon sea salt quickly but carefully.
- Let the praline mixture cool slightly for 1-2 minutes. It should thicken but remain pourable for easy drizzling.
Form the Clusters
- Using a spoon, carefully drizzle the praline mixture over the pecan clusters on the prepared baking sheet. Make sure each cluster is well-coated with the caramelized praline.
Sprinkle with Sea Salt
- While the praline is still warm, sprinkle each cluster with a pinch of sea salt. This enhances the flavor and gives the clusters their signature sweet-salty finish.
Cool and Set
- Allow the clusters to cool completely at room temperature for about 30 minutes. Once the praline hardens, the clusters are ready to serve.
Notes
Toasting Pecans
- Toasting pecans is key to enhancing their flavor and making them more aromatic. Keep an eye on them while they toast to avoid burning. Stir halfway through for even toasting.
Use a Candy Thermometer
- A candy thermometer ensures the praline reaches the correct temperature for the perfect consistency. The soft-ball stage (238°F/114°C) is essential for achieving that rich, smooth coating.
Work Quickly
- Once the praline mixture is ready, work quickly to spoon it over the pecans. It thickens as it cools, so you’ll want to act fast to ensure an even coating.
