Butter Pecan Praline Clusters
Buttery, caramelized pecan praline clusters with a hint of sea salt and vanilla, drizzled with dark chocolate. The ultimate elegant, no-bake, Southern-inspired treat that looks stunning on any wedding dessert bar and disappears in seconds.
Why You’ll Love This recipe
These Butter Pecan Praline Clusters are pure wedding magic: five ingredients, no oven, and they taste like a million-dollar candy shop. The buttery praline coating is perfectly crunchy-chewy, the toasted pecans add sophistication, and the dark chocolate drizzle makes them look professionally made. Make them days ahead, they travel beautifully, and guests go wild for the sweet-salty combo. One batch makes 30+ pieces, yet you’ll wish you tripled it — this is the dessert bar star that gets you endless compliments and recipe requests!
Recipe Tips and Tricks
- Toast pecans first — deepens flavor dramatically.
- Use a candy thermometer — 240°F soft-ball is perfect.
- Work quickly once off heat — mixture sets fast.
- Drop clusters on parchment — easy release.
- Drizzle chocolate with a fork or piping bag — pretty finish.
- Sprinkle sea salt while warm — sticks perfectly.
- Make mini clusters — one-bite elegance.
Butter Pecan Praline Clusters
Buttery pecan praline clusters with chocolate drizzle — elegant wedding dessert bar perfection!
Ingredients
- ¼ cup heavy cream
- ½ cup (1 stick) unsalted butter
- ½ tsp sea salt (plus more for sprinkling)
- 1 cup dark chocolate chips (for drizzling)
- 1 cup light brown sugar, packed
- 1 tsp vanilla extract
- 3 cups pecan halves, toasted
Instructions
- Toast pecans → 350°F for 8–10 min — smell the magic!
- Line trays → parchment paper — ready for pretty clusters.
- Melt butter → medium saucepan — bubbling golden goodness.
- Add sugar + cream → stir until dissolved — no grains!
- Cook to 240°F → candy thermometer — soft-ball stage perfection.
- Remove & stir → vanilla + salt — glossy caramel heaven.
- Fold in pecans → coat every piece — work fast!
- Drop clusters → tablespoon mounds on parchment — rustic elegance.
- Cool completely → 30 min — they firm up beautifully.
- Drizzle chocolate → melted dark chocolate + sea salt sprinkle — wedding-worthy!
Notes
- Make 1–2 weeks ahead — flavor gets even better.
- Package in cellophane bags with ribbon — perfect favors.
- Naturally gluten-free and crowd-pleasing.
Nutrition Information
Yield
35Serving Size
1Amount Per Serving Calories 250Total Fat 21gSaturated Fat 5gUnsaturated Fat 16gCholesterol 11mgSodium 60mgCarbohydrates 14gFiber 2gSugar 12gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pecans: Toasted for maximum flavor.
- Brown sugar + butter: Classic praline base.
- Heavy cream: Creates silky texture.
- Dark chocolate: Balances sweetness.
Variations and Substitutions
- Milk or white chocolate drizzle
- Add bourbon or rum to praline (1 tbsp)
- Almond or walnut clusters
- Mini pretzel + praline clusters
- Caramel turtle style with chocolate + caramel
- Sea salt flakes or Maldon finish
- Gluten-free (naturally is)
- Vegan: coconut cream + vegan butter + dairy-free chocolate
Storage Options
- Room temperature: up to 2 weeks in airtight container
- Refrigerator: up to 1 month
- Freezer: up to 3 months (thaw at room temp)
Dish Gallery
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