Sea Salted Praline Pecan Clusters are a delightful treat that combines the buttery richness of praline with the crunch of toasted pecans, all enhanced by a hint of sea salt. These sweet-and-salty confections are easy to make at home and offer a perfect balance of flavors and textures. Whether you’re looking for a quick dessert, a gift for loved ones, or just something to satisfy your sweet tooth, these clusters are sure to impress. The addition of sea salt elevates the traditional praline to a gourmet level, creating an indulgent snack that’s hard to resist.
Ingredients:
1 cup pecan halves
1/2 cup brown sugar (light or dark)
1/4 cup heavy cream
2 tbsp unsalted butter
1/2 tsp vanilla extract
1/4 tsp sea salt, plus extra for sprinkling
Optional: Melted white or dark chocolate for drizzle
Instructions:
Toast the Pecans: Preheat the oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast them in the oven for 7-10 minutes. Let them cool.
Prepare the Praline Coating:
In a medium saucepan, combine the brown sugar, heavy cream, butter, and sea salt.
Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Reduce the heat to medium-low and simmer for about 2-3 minutes, until the mixture thickens slightly.
Add the Pecans: Remove the saucepan from the heat and stir in the vanilla extract. Quickly fold in the toasted pecans, ensuring they are fully coated in the praline mixture.
Form the Clusters:
Using a spoon, drop small mounds of the praline-coated pecans onto a parchment-lined baking sheet.
Sprinkle each cluster lightly with additional sea salt while the mixture is still warm.
Cool and Set:
Let the clusters cool completely at room temperature until they harden (about 30 minutes).
For faster setting, you can place the baking sheet in the refrigerator for 10-15 minutes.
Optional Chocolate Drizzle:
Melt your preferred chocolate (white or dark) and drizzle over the cooled clusters for an extra touch of flavor.
Serve and Enjoy: Store the clusters in an airtight container at room temperature for up to a week.