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Broken candy pieces revealing toasted pecans heavily coated in a hardened butter caramel. (Praline Crunch Recipe)

The Ultimate Praline Crunch Recipe for Glossy, Candied Pecans

Master the art of candy making with this Praline Crunch Recipe. Experience clusters of toasted pecan halves heavily coated in a glossy, hardened brown sugar caramel glaze, finished with coarse sea salt flakes for the ultimate crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Praline Crunch Ingredients
  • 2 cups pecan halves Raw, mostly whole. Pre-toasting required.
  • 1/2 cup unsalted butter High-quality, cut into cubes.
  • 1 cup light brown sugar Tightly packed.
  • 1/4 cup light corn syrup Prevents crystallization for a glossy finish.
  • 1 tsp coarse sea salt flakes For scattering on top of the wet glaze.
  • 1 tsp vanilla extract Pure extract, added off the heat.

Equipment

  • 1 Heavy-bottomed saucepan Essential for even heat distribution to prevent the caramel from scorching.
  • 1 Digital Candy Thermometer Required to track the sugar syrup exactly to 300°F (150°C).
  • 1 Metal Baking Pan Lined with slightly crumpled white parchment paper.

Method
 

Making the Praline Crunch
  1. Preheat your oven to 350°F (175°C). Spread your pecan halves in a single layer on a bare metal baking pan. Roast for 7-9 minutes until deeply fragrant. Set aside to cool.
  2. In a heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, and light corn syrup over medium heat. Stir gently until the butter is melted and sugar dissolves.
  3. Once bubbling aggressively, stop stirring immediately. Attach your candy thermometer and boil until the syrup reaches exactly 300°F (150°C) for a hardened, glossy finish.
  4. Remove from heat immediately and rapidly whisk in the vanilla extract. Fold in the toasted pecan halves, tossing quickly to coat them heavily in the caramel.
  5. Pour the hot mixture onto a parchment-lined metal baking pan. Use two forks to separate into clusters. Scatter coarse sea salt flakes over the top while still wet. Cool completely until it snaps into broken candy pieces.

Notes

Do Not Stir the Boiling Sugar: Agitating the sugar while it boils can encourage crystallization, which will ruin the glossy finish.
Humidity Matters: Candy making on a highly humid or rainy day can result in a sticky surface. Try to make this recipe on a cool, dry day.