Sea Salted Praline Pecan Clusters [Microwave]

• Baking & Spices

  • 1/2 cup Brown sugar, packed light
  • 1/2 cup Granulated sugar
  • 1/4 tsp Sea salt [plus add'l, coarse

• Nuts & Seeds

  • 1 1/4 cup Pecan, halves

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tsp Vanilla or rum extract, pure

Found on melissassouthernstylekitchen.com

Description

Ingredients

• ½ cup packed light brown sugar
• ½ cup granulated sugar
• ½ cup heavy cream
• 3 Tbsp butter
• 1¼ cup pecan halves
• ¼ tsp coarse sea salt [plus addl for sprinkling]
• 1 tsp pure vanilla or rum extract

Directions

• Place all of the ingredients into a microwave bowl, reserving the vanilla until the end of cooking. [Dont substitute milk for the heavy cream, use the real thing. ]
• The bowl should be deep enough to allow the mixture to boil, without boiling over.
• Cook in the microwave on high for 6½ minutes, stopping to stir halfway through.
• The mixture will boil, so handle with care to avoid burning.
• After 6½ minutes, stir well coating all of the pecans, then remove from the microwave.
• The caramel should be thickened and beginning to form along the sides of the bowl. If the caramel is still runny, dont panic, it just needs to cook a bit longer.
• Microwave in additional 1 minute increments. [This recipe is based on a 1000 Watt microwave. If your microwave has a lower wattage it may take longer to cook. Likewise, if the microwave has a higher wattage, less cooking time.]
• Allow to cool on the counter for 15 seconds.
• Mix in the vanilla and stir well.
• Use a teaspoon, tablespoon or small ice cream scoop to scoop onto buttered wax paper or a silpat.
• Immediately sprinkle the tops with sea salt.
• Cool completely.