Description
This recipe for praline crunch with caramel pecan shards is an irresistible sweet treat, featuring buttery caramel and crispy, golden pecan pieces. It’s perfect for weekend baking or a delightful family dessert.
Ingredients
- 1 cup granulated sugar
- 0.25 cup water
- 0.5 cup unsalted butter, cold and cut into cubes (use plant-based butter alternative for dairy-free)
- 0.25 cup heavy cream, warmed (use full-fat milk, half-and-half, or full-fat canned coconut cream for dairy-free)
- 1.5 cups pecan halves
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- Optional: pinch of ground cinnamon or almond extract
Instructions
- Prep Your Pecans: Lightly toast 1.5 cups of pecans in a dry skillet over medium heat for about 3-5 minutes, stirring occasionally, until they smell fragrant and are lightly browned. This intensifies their nutty flavor.
- Gather Your Tools: Line a 9×13 inch baking sheet with parchment paper, leaving an overhang to easily lift the cooled praline. Have a heat-proof spatula and a saucepan ready.
- Create the Caramel Base: In a medium, heavy-bottomed saucepan, combine 1 cup sugar with 0.25 cup water. Stir over medium heat until the sugar dissolves. Bring to a boil and cook, without stirring, until the mixture turns a rich golden amber color (or reaches 320 degrees F/160 degrees C on a candy thermometer). (If the sugar crystallizes on the sides of the pan, gently brush down with a wet pastry brush.)
- Add Dairy and Butter: Carefully and slowly pour the 0.25 cup warmed heavy cream and add the 0.5 cup cold butter cubes to the hot caramel. It will bubble up vigorously. Stir constantly with the spatula until everything is fully combined and smooth, about 3-4 minutes.
- Incorporate Pecans and Vanilla: Remove the saucepan from the heat. Quickly stir in the toasted pecans, 1 teaspoon vanilla extract, and 0.25 teaspoon salt until the pecans are evenly coated in the rich caramel.
- Pour and Cool: Immediately pour the hot praline mixture onto the prepared baking sheet, spreading it thinly and evenly with your spatula. Allow it to cool completely and harden at room temperature for at least 30-60 minutes until firm and brittle to the touch.
- Break into Shards: Once fully cooled and hard, gently lift the parchment paper and carefully break the praline crunch into irregular, bite-sized caramel pecan shards. (You can give it a quick pop in the fridge for 10 minutes if your kitchen is warm, just to ensure a really clean break.)
Notes
Use high-quality fresh pecans and unsalted butter for the best flavor. For dairy-free versions, ensure plant-based substitutes are fully incorporated. Toasting pecans yourself enhances flavor, but pre-toasted can save time. Parchment paper simplifies cleanup and removal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 shards
- Calories: 240 calories
- Sugar: 17 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg