11/03/2026
Southern Pecan Praline Clusters
Ingredients
2 cups pecan halves
1 cup packed light brown sugar
1 cup granulated sugar
½ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
1. Line a large baking sheet with parchment paper and set aside.
2. Place the brown sugar, granulated sugar, butter, heavy cream, and salt in a medium heavy-bottomed saucepan.
3. Cook over medium heat, stirring gently until the butter melts and the sugars dissolve.
4. Bring the mixture to a gentle boil. Continue cooking without stirring constantly until it reaches 236–240°F (113–116°C) on a candy thermometer.
5. Remove the saucepan from the heat and let the mixture rest for about 1 minute.
6. Stir in the vanilla extract and pecans.
7. Beat the mixture with a wooden spoon for 1–2 minutes, until it begins to thicken and lose some of its shine.
8. Working quickly, drop spoonfuls of the pecan mixture onto the prepared baking sheet to form small clusters.
9. Let the praline clusters cool completely at room temperature for 30–45 minutes, until firm.
10. Carefully remove the clusters from the parchment paper and serve.
Storage
Store in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to prevent the pralines from becoming sticky.
