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.