Description
Irresistible Praline Crunch is a delectable sweet treat featuring toasted pecan halves coated in a rich, buttery brown sugar glaze with vanilla, cinnamon, and a touch of sea salt. This simple, quick recipe delivers a crunchy praline snack perfect for snacking, topping desserts, or gifting.
Ingredients
Scale
Praline Crunch Ingredients
- 2 cups pecan halves
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon sea salt
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to cool the praline crunch after cooking.
- Melt butter: In a large nonstick skillet or saucepan, melt the butter over medium heat to create the buttery base for the praline coating.
- Add sugar: Stir in the brown sugar to the melted butter and cook while stirring until fully combined and bubbling, about 2 to 3 minutes, forming the caramel-like glaze.
- Coat pecans: Add pecan halves to the skillet and stir continuously for 5 to 7 minutes, ensuring each pecan is thoroughly coated with the sugar-butter mixture.
- Finish flavoring: Remove the skillet from heat and immediately stir in the vanilla extract, optional cinnamon, and sea salt to enhance the flavor profile.
- Spread mixture: Quickly transfer and spread the warm praline-coated pecans onto the prepared parchment-lined baking sheet, using a spatula to separate the pecans and prevent clumping.
- Cool and store: Allow the praline crunch to cool completely at room temperature before breaking into pieces, storing, or serving.
Notes
- Ensure continuous stirring when coating pecans to prevent burning and uneven cooking.
- Cinnamon is optional but adds a warm, aromatic note to the praline.
- Store praline crunch in an airtight container at room temperature for up to two weeks.
- For a nut-free option, you can substitute pecans with sunflower seeds or pumpkin seeds, though flavor will differ.
- Use parchment paper to easily remove cooled praline from the baking sheet without sticking.
