by: admindz

Praline crunch

Praline crunch

Okay, I have to admit: praline crunch has a special place in my heart because it instantly takes me back to my grandma’s kitchen. Every holiday season, the aroma of caramelized sugar and toasted pecans would swirl through the house, making it impossible to wait patiently. That satisfying snap when you bite into praline crunch is like a little party in your mouth—sweet, nutty, and irresistibly crunchy. It’s one of those treats that feels fancy but is surprisingly simple to make at home, and bonus—no fancy ingredients required! If you’ve ever dreamt of nailing a crunchy, caramelized topping with that perfect blend of buttery sweetness and pecan goodness, you’re about to love this.

Quick Facts

  • Yield: Serves 8-10
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Ingredients

For the Main Dish:

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup unsalted butter (half a stick), cut into pieces
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 cups pecans, roughly chopped
  • Pinch of salt

How I Make It

Step 1:

First, line a baking sheet with parchment paper or a silicone mat—this will be your praline’s landing spot to cool and crisp up beautifully. Then, in a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, and heavy cream. Stir constantly so the sugar dissolves evenly and the butter melts smoothly.

Step 2:

Keep simmering gently, stirring until the mixture thickens and reaches about 235°F (soft ball stage) on a candy thermometer. If you don’t have one, look for the gooey syrup to coat a spoon thickly, but not too runny. This step is crucial for that perfect crunch, so avoid rushing!

Step 3:

Once you hit the right temperature, remove the pan from heat and stir in the vanilla extract, salt, and pecans. The pecans should be well coated but not submerged completely—think of them glistening in that caramel sauce.

Step 4:

Quickly pour the mixture onto your prepared baking sheet and spread it out evenly with a spatula. Work fast—once the candy starts cooling, it becomes harder to spread.

Step 5:

Let it sit at room temperature until fully cool and hardened, about 30 minutes. You can speed this up by popping it in the fridge, but avoid the freezer or it can become too brittle and crumbly.

Step 6:

When fully set, break the praline into irregular chunks using your hands or a knife. Admire that shiny, golden-brown surface and feel free to sneak a few pieces before serving!

Variations & Tips

  • Swap pecans for walnuts or almonds for a different nutty flavor.
  • Add a pinch of cayenne pepper or cinnamon for a subtle spicy kick.
  • Use salted butter for a touch of savory contrast to the sweet crunch.
  • If mixture hardens too fast, gently reheat on low and stir before spreading.
  • Make smaller pieces by cutting into squares before completely cooling.
  • Store leftovers in an airtight container at room temperature to keep crunchiness.

How I Like to Serve It

I love sprinkling praline crunch over vanilla ice cream or drizzling it atop pumpkin pie during fall gatherings. It’s also delightful crushed up in yogurt or rolled into homemade granola bars for extra chew and crunch. During holidays, it makes a fantastic hostess gift wrapped in pretty parchment!

Notes

  • Keep praline away from moisture to prevent sticky softenings.
  • Use fresh, high-quality pecans; stale nuts can affect the final flavor.

Closing: Honestly, once you get this praline crunch down, you’ll find it’s one of those recipes you turn to whenever you want an easy, crowd-pleasing sweet with that perfect snap every single time.